Duck with carrot, coriander and orange-glazed endive

Shopping list

• Fruit and vegetables

  • 2 large carrots, finely diced
  • 1 white onion, finely diced
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 1 garlic clove
  • 2 sprigs thyme
  • 2 banana shallots, finely diced
  • 2 large Desiree potatoes
  • 4 large carrots, sliced to an even thickness on a mandoline
  • 100ml/3½fl oz carrot juice
  • 8 baby carrots, with greens attached
  • 8 baby purple carrots, with greens attached
  • 2 sprigs thyme
  • 1 hispi cabbage
  • coriander flowers

• Tins, packets and jars

  • 3 litres/5¼ pints brown chicken stock

• Cooking ingredients

  • olive oil
  • 2-3 garlic cloves
  • 5 peppercorns
  • 1 tbsp rock salt
  • dash olive oil
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • vegetable oil
  • 100g/3½oz caster sugar
  • 2 tbsp red wine vinegar
  • 1 star anise
  • salt

• Drinks

  • 500ml/18fl oz Madeira
  • 500ml/18fl oz white cooking wine
  • 300ml/10½fl oz orange juice

• Dairy, eggs and chilled

  • 500g/1lb 2oz rendered duck fat
  • 1 tsp rendered duck fat
  • 100g/3½oz unsalted butter
  • 50g/1¾oz unsalted butter
  • 50ml/2fl oz milk
  • 100g/3½oz unsalted butter
  • butter

• Meat, fish and poultry

  • 1 whole medium Gressingham duck
  • 150g/5½oz chicken wings
  • duck carcass (from above)
  • 2 duck legs (from above)
  • 4 duck breasts (2 from above)
  • 600ml/20fl oz duck sauce (from above)
  • picked duck leg meat (from above)

• Other

  • 3 bay leaves
  • 4 baby endives, cut in half

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