Duck meat is made into a pastilla-like bundle wrapped in strips of potato, served with duck breast, orange-glazed endive and carrots in this cheffy recipe.
Equipment and preparation: you will need a water bath, sous vide bag and rotary mandoline.
1 whole medium Gressingham duck
To prepare the duck, take the wings, legs and breasts off the duck. Then cut the carcass into pieces small enough to fit into a pan. Rub the legs with one tablespoon of rock salt and marinate for 24 hours.
For the duck sauce, add some olive oil to a frying pan and fry the chicken wings and duck carcass until caramelised. Remove and drain in a colander to remove any excess fat.
Use the fat left in the pan to fry the carrots, onion, garlic, thyme, bay leaves and peppercorns to caramelise them.
Add the Madeira and cooking wine and cook until the volume of liquid has reduced by half. Remove from the heat, add the wings and carcass back into the pan and cover with the chicken stock. Simmer for at least an hour, but preferably three.
Pass the sauce through a fine metal sieve lined with muslin, then put it into a clean saucepan and cook until it reduces down to a consistency thick enough to coat the back of a spoon.
For the duck legs, preheat the oven to 120C/250F/Gas ½. Rub all of the salt off the duck legs with a cloth. Add the duck legs to a tight fitting pan with the thyme, garlic and duck fat and cook in the oven for roughly two hours, or until the meat falls away from the bone. Remove and allow to cool in the fat before picking the meat from the bone.
For the duck breasts, place the duck breasts in a sous vide bag with the duck fat and thyme and cook in a 57C/135F water bath for one hour. Remove and set aside. When ready to serve, place in a dry frying pan and heat to render the fat down, just before serving.
For the duck ‘pastilla’, preheat the deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the shallots in oil to soften them without colouring them.
Add the duck sauce and the picked duck meat. Season with honey and soy sauce and heat to reduce until thick. Remove the mixture from the heat, roll into four cylinders and wrap tightly in cling film and leave to set in the fridge.
Peel the potatoes and turn them into potato string using a rotary mandoline. Wrap this around the duck meat. Deep fat fry until crisp and golden-brown. Carefully remove from the deep fat fryer, transfer to a plate lined with kitchen paper.
Remove, slice off both ends to neaten, put aside and keep warm until ready serve.
For the braised endive, fry the endives in a frying pan with vegetable oil until quite dark. Add the sugar and cook to caramelise, then add the butter to make a caramel. Deglaze the pan with the red wine vinegar. Add the orange juice and bring to the boil.
Remove the endives and cook the liquid until it is reduced to a sauce consistency. Add this sauce to the remaining duck sauce above, to taste, in order to finish it off.
For the carrot purée, fry the carrots gently in the butter with a lid on until all of the liquid has gone, without browning the carrots. Add water to cover the carrots and continue to cook with the lid off until nearly dry. Add the milk and carrot juice and bring to the boil. Drain into a blender and process until smooth. Pass the mixture through a fine metal sieve and keep warm until serving.
For the carrots, add the butter, carrots, star anise and thyme to a pan with enough and water to cover them. Bring to just under boiling and cook until tender.
For the sautéed cabbage, shred the cabbage very finely. Add the butter to a saucepan and sauté the cabbage until tender. Season with salt to taste.
To serve, trim the sides off the duck breast and carve in half lengthways. Place a swipe of carrot purée in the centre of each plate, with a spoonful of cabbage topped with slices of duck to one side and caramelised endive and glazed carrots to the other. Place a duck pastilla next to the carrot purée. Serve the sauce in a sauce boat on the side. Garnish with coriander flowers.
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