Cornish duck pancakes with duck scotch eggs

Preparation method

1. For the aromatic duck, place the onion, celery, leek, carrots, chillies, ginger and garlic into a large bowl. Rub the duck all over with a little salt and place on top of the vegetables. Cover with cling film and leave to marinade overnight in the fridge.

2. For the smoked duck scotch eggs, cook the quail’s eggs in a pan of boiling water for 5-6 minutes. Remove the eggs from the pan and refresh in iced water. Carefully peel the eggs.

3. Remove the skin and bone from the duck legs and any fat or sinew, then coarsely mince the flesh. Tip the minced duck into a bowl, add the salt, freshly ground black pepper, paprika and sweet chilli sauce and stir until well combined.

4. Remove the fat from the smoked duck breast and blend the fat in a food processor until smooth and creamy. Chop the duck breast into small cubes and stir into the duck mince, then stir in the duck fat.

5. Fry a small amount of the mixture in a frying pan until cooked through, then taste and check for seasoning. Season the remaining duck mixture to taste with salt and freshly ground black pepper.

6. Take about two tablespoons of the duck mixture and flatten it out to 1cm/½in thickness. Carefully wrap the duck mixture around a quail’s egg. Repeat with the remaining duck mixture and quail’s eggs. Place the eggs onto a baking tray lined with greaseproof paper and leave to chill in the fridge for two hours.

7. To cook the duck, heat a large frying pan until hot and add the duck, breast-side up. Fry for 4-5 minutes, turning frequently, until browned all over. Remove the duck from the pan and set aside to rest on a cooling rack.

8. Remove some fat from the frying pan, leaving about two tablespoons. Add the vegetables from the bowl, the cinnamon sticks, star anise, orange and coriander stalks and fry for five minutes.

9. Add the port to the vegetables and cook for a further five minutes, or until the volume of the liquid has reduced by half.

10. Stir in the hoisin sauce, soy sauce and honey, then add the duck stock (or chicken stock). Place the duck, breast-side down, into the frying pan, cover with greaseproof paper and cook for 45 minutes. Turn the duck over and cook for a further 45 minutes.

11. Remove the duck from the frying pan and place onto a cooling rack set over a roasting tray.

12. Strain the liquid in the frying pan through a sieve into a large saucepan and cook until the liquid has reduced and is syrupy.

13. Preheat the oven to 200C/400F/Gas 6.

14. Brush the duck all over with the reduced liquid and roast for 10-12 minutes, or until golden-brown.

15. For the pancakes, place the flour, sugar and salt into a mixing bowl, add 225ml/8fl oz boiling water and mix together with a wooden spoon to form a soft dough.

16. Knead the dough on a floured work surface for five minutes, then place into a clean bowl, cover with a tea towel and set aside to rest for 30 minutes.

17. Cut the dough in half and roll one half out to a thickness of 5mm/¼in. Cut the dough into 15cm/6in circles and brush one side with sesame oil.

18. Sandwich two circles, oiled-sides together, then stack on a plate and cover with a tea towel. Repeat the remaining circles and pancake dough.

19. To cook the pancakes, steam for two minutes in a steamer or bamboo basket. Heat a frying pan until hot and fry each pancake for 1½ minutes on each side. Remove the pancake from the pan and carefully separate it into two pancakes. (Keep the pancakes covered with a tea towel so they don’t dry out.)

20. For the rhubarb, place all the ingredients into a saucepan and cook for 4-5 minutes, or until the rhubarb is tender. Remove the thyme and bay leaf and blend the mixture to a smooth purée.

21. For the vegetables, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper.

22. To cook the scotch eggs, whisk the egg whites in a bowl until frothy and sprinkle the breadcrumbs onto a plate.

23. Carefully roll the scotch eggs in the egg whites, then coat in the breadcrumbs and place onto a baking tray. Chill in the freezer for five minutes.

24. Meanwhile, heat the groundnut oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

25. Deep-fry the scotch eggs for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with a little rock salt.

26. For the smoked mustard mayonnaise, place the egg yolk, vinegar, mustards and salt and pepper into a bowl and whisk until well combined. Slowly whisk in the olive and vegetable oil until all of the oil has been added and the mixture has thickened. Add the smoke essence (if using) and a squeeze of lemon juice and season, to taste, with salt and freshly ground black pepper.

27. To serve, place the duck onto a serving platter and shred the meat with two forks. Serve the pancake, rhubarb purée and vegetables alongside. Serve with the scotch eggs and mustard mayonnaise.

Overnight preparation time

Over 2 hours cooking time

Serves 4