Melt-in-the-mouth duck legs and crispy-skinned duck breasts are combined in this luscious recipe from James Martin.
4 rashers bacon, finely sliced into lardons
1 banana shallot, finely sliced
1 free-range egg yolk
2 tbsp walnut vinegar, or white wine vinegar
1 tbsp French mustard
75ml/3fl oz sunflower oil
250g/9oz red cabbage, very finely sliced
2 handfuls frisée lettuce, chopped
1 tbsp extra virgin olive oil
squeeze lemon juice
For the duck, heat a frying pan and fry the duck thighs and drumsticks for 2-3 minutes on each side or until golden-brown on both sides.
Remove the duck thighs and drumsticks from the pan, then add the onion, carrot and celery and sweat for 2-3 minutes, or until just softened. Stir in the thyme, garlic and tomato purée and cook for a further minute.
Return the duck pieces to the pan, along with any juices and de-glaze the pan with the red wine, using a wooden spoon to scrape up any browned bits.
Continue to cook until the volume of the wine has reduced by half then add the beef stock and bring the mixture to the boil. Reduce the heat and simmer for 1½ hours, or until the duck is tender and sauce has reduced. Season to taste with salt and freshly ground black pepper.
Meanwhile, preheat the oven to 210C/425F/Gas 7.
Score the skin of the duck breasts very finely and pat dry with kitchen paper.
Heat an ovenproof frying pan until medium hot, add the duck breasts, skin side down, and cook for 2-3 minutes, or until some of the duck fat has rendered out.
Increase the heat, turn the duck breasts over and fry for a further 1-2 minutes.
Add the butter to the pan and transfer to the oven and cook for 12-15 minutes, or until cooked to your liking.
Remove the pan from the oven and set aside to rest for 5 minutes.
For the red cabbage slaw, heat a frying pan until hot, add the bacon and cook for 2-3 minutes, or until golden-brown and crisp. Remove the bacon from the pan and set aside to drain onto kitchen paper.
Add the shallot to the pan used to cook the bacon and fry for 1-2 minutes, or until softened. Remove the shallot from the pan and set aside to drain on kitchen paper.
Place the egg yolk, walnut vinegar (or white wine vinegar) and mustard into a bowl with the shallot and whisk until well combined.
Slowly whisk in the sunflower oil until emulsified and then season with a little salt and freshly ground black pepper. Add the red cabbage to the emulsion and stir until well combined.
Toss the bacon, frisée lettuce, olive oil and lemon juice together in a bowl.
To serve, carve the duck breast into thin slices.
To serve, spoon some of the frisée lettuce mixture onto serving plates and top with the red cabbage slaw. Spoon a piece of braised duck alongside and spoon over the braising liqour, then lay slices of the duck breast alongside.
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James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.
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