Martin Carabott
Serves 1.
Honey glazed duck with Angelica, spices and Cheltenham beetroot
-Remove head and wish bone from duck along with parson’s nose and wing tip.
-Tie very tightly with string under the crown to tighten the skin.
-Carefully remove legs and reserve for other preparations
-Rub the crown with honey and glucose mixture and vigorously pull away excess, leaving you with a thin coating (this is essential as too much honey will melt and slide off during cooking).
-Dust liberally and generously with fleur de sel to season and spice mix.
-Place in a hot oven at 175C medium fan and cook for 6 mins at a time, checking the thickest part with a cake tester and turning after each cook until core temperature is somewhere around 45C – this will rise to around 55C during resting for a pink duck.
-Rest somewhere warm for ideally 45 minutes, to allow the duck to finish cooking and rest properly before carving and flashing.
-Served below with salt baked Cheltenham and white beetroots, stuffed with a beetroot relish (beetroot dice, green apple dice, smoked beetroot puree and roasted black pudding).
-Also topped with fennel flowers and toasted Angelica seeds and a sauce made from duck legs and trim.
Wrap beetroot in salt dough sheet.
Prepare salt baked beetroot.
Prepare beetroot relish- Mix components together and warm slightly.
Flash cooked duck for 3 minutes and rest
Heat duck sauce and prepare/ display all components.
Carve duck.
Assemble dish: Salt baked beetroot/ crystallised seeds and nuts/ beetroot relish/ Heritage beetroot batons/ fennel flowers/ duck/ duck sauce.
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