Duck cooking temperature

Dry the whole duck for 3-4 weeks. The final week take off the legs and stuff with hay. 
Cook at 160°c 100% full fan. Turn the duck every 6 minutes. Cooking time is 12-18 minutes. 
Brine the duck legs for 1 hour in a 10% brine. Cook at 68°c for 12 hours.

Foie roll

Devein the foie gras then mix all the ingredients and leave to marinate for 24 hours. Cook at 60°c for 10 minutes put into ice for 4 minutes and then pass through a sieve, whip and roll.

Foie honey and elderflower glaze

Caramelise honey in a pan, deglaze with elderflower vinegar, then add chopped truffle, chopped thyme and marigold.

Honey duck glaze

Bring honey up to 140 degrees then whisk in your butter and deglaze with your vinegar and soy.

Sweetcorn puree

Put the sweetcorn through the juicer 3 times to take out all the juice. 
Pass off and cook in the thermomix at 70°c for 40 minutes then 90°c for 20 minutes. 
Once the puree is thick take off and chill. 
Blend in the thermomix and add salt and butter.

Duck ragout

DUCK HEARTS - Trim heart and brine in 10% brine solution for 1 hour. Dry off then vacuum pack in oil, thyme and garlic. Cook at 65°c for 2 hours 20 minutes. Once cooked ice down and mince twice.
GIZZARDS - Brine for 1 hour in 10% brine solution. Dry off and vacuum pack in oil, thyme and garlic. Cook at 82°c for 12 hours. Once cooked ice down and mince twice.
CHICKEN LIVERS - Grill until just cooked. Chill down and mince.
Add equal amounts of hearts and gizzards to a pan. Cook down with chicken jus. When the mixture is rich add in a small amount of liver, confit shallots and confit shiitake mushrooms.

Duck jus

Roast the duck necks in the oven until golden brown. Cook in the pratt pan for 1 and half hours on a robust heat.

Chicken consommé

Caramelise whole chickens and wings in the oven. Sweat down onions and mushrooms. Cook overnight for 12 hours in the oven.
For the raft. Mince 4 chicken breasts. Whip up 1 bottle of pasteurised egg whites. Add the chicken breast and thyme before adding the consommé to clarify.

Onion puree

Sweat down all the sliced white onion slowly until all the moisture is gone and they are caramelised
Blend to smooth
Mix all the ingredients except the soft butter together and mix speed 1 in the bread mixer for 15 minutes. 
Slowly add in the soft butter as if for brioche.
When incorporated place the dough in a box (with space to prove) and refrigerate overnight.
Roll out the dough to wrap around the laminate butter
Give the dough and butter 3 envelope folds
Rest for 1 hour
Roll the dough down to the 5mm on the sheeter
Cut to 25 cm width
Spread a thin layer of onion puree all over, roll up and cut in half
Cling film each roll individually and freeze overnight
Portion to 2.5cm and prove covered
Bake at 230°c for 10 mins until golden on top

Whey sauce

Reduced whey to taste.
 Combine all ingredients and blend. Pass it through a sieve once blended.