Maple, Sesame and Balsamic Glazed Duck recipe by Dan Fletcher

Dan Fletcher

Dan Fletcher

3rd May 2018

Maple, Sesame and Balsamic Glazed Duck recipe by Dan Fletcher

Maple, Sesame and Balsamic Glazed Duck recipe by Dan Fletcher at Fenchurch. Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin.

Ingredients

  • Maple, Sesame & Balsamic Glaze
  • 500ml fresh apple juice
  • 50ml good quality aged balsamic
  • 50ml maple syrup
  • 100g toasted sesame seed
  • Damson Ketchup
  • 3.6 kg damsons
  • 450 g onions, peeled and chopped small
  • 1.2 litres distilled white vinegar
  • 40 g sea salt
  • 500 g sugar
  • Tie the following spices in a piece of muslin or gauze:
  • 6 to 8 dried chillies
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 10 g fresh root ginger, peeled and grated 10 g whole allspice berries
  • Tarragon Oil
  • 200ml grapeseed oil
  • 100g tarragon

Method

(Feeds four generously)
To start with, the main ingredient – one beautiful organic English duck, my personal favourite is a Goosnargh duck. This will need tying up ready for roasting so perhaps ask your butcher to do this for you.
First, preheat the oven to 220oC and place the duck on a large roasting tray with carrots, onions, celery, rosemary and garlic Rub the duck with a little duck fat and plenty of salt before popping it into the oven Once the skin has started to crisp up, this usually takes around 10-15 minutes, turn the oven down to 120oC and cook for a further 5-8 minutes Remove from the oven and set a side Whilst the duck is in the oven begin to make the glaze.
Maple, Sesame & Balsamic Glaze
Boil the apple juice until it reduces to a quantity of around 50ml it should be sweet, sour and sticky. Add the rest of the ingredients and mix well Spread generously over the duck immediately after it comes out of the oven.
Port & Juniper Duck Sauce
Take the vegetables and any roasting juices that have been roasted with the duck from the tray and place them into a large sauce pan. Add 1 table spoon of aged balsamic and 150ml (large glass) port Reduce this liquid by half. Add 300ml chicken stock and 300ml roasted duck stock Reduce again by half or until it becomes a sauce like consistency. Finish with 5 crushed juniper berries and 1 sprig of fresh rosemary
Damson Ketchup
This is my version of Delia Smith’s plum ketchup based on an all time classic recipe that is absolutely delicious, I have made a couple of changes but hopefully Delia won’t mind! The recipe makes quite a large quantity but will store for months and is lovely served with cold meats or cheese.
Painstakingly remove the stones from the damson, be careful, this is definitely a labour of love Add to a large pan with the onions and the bag of spices Add half the vinegar, bring to the boil and simmer gently, uncovered, for about 30 minutes or until soft Remove the bag of spices and blend until smooth – if necessary sieve as well Rinse out the pan and return the purée and bag of spices to it, adding the salt, sugar and the remaining vinegar Cook gently, uncovered, for 1½-2 hours or until the ketchup has reduced to approximately 2 litres. Stir now and then to prevent sticking.
Roasted Baby Cylindra Beetroots
Clean and peel the beetroot Mix in a bowl with a little olive oil, salt, balsamic vinegar and thyme Wrap in tin foil and bake until tender @ 170oC for approximately 1 hr
Roasted Onions
Cut large roscoff onions (or the best quality onion you can find) in half and place them face down in a frying pan with a little oil Turn the heat up to high Once the onions have a good golden colour to them add a spoon of butter, a sprig of thyme and a crushed garlic clove Cook in the oven for 10 minutes until tender @ 170oC
Butter Spinach
4 good handfuls of spinach make sure to cook at the last second for freshness in plenty of butter, salt and pepper
Tarragon Oil
Blend in a high speed blender on max until the oil becomes green Pass through a fine sieve to remove herb pulp Reserve the bright green oil

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