1 x 750ml/1 pint and 7fl oz bottle pinot noir wine
300ml/10½fl oz Madeira
enough white chicken stock to cover carcass
1 leek (green part only, white part reserved for the leek crisps), chopped
1 organic carrot, chopped
1 stick celery, chopped
bouquet garni (made with bay leaves, thyme, star anise and parsley stalks)
pinch finely chopped rosemary
salt and freshly ground black pepper
Preheat the oven to 220C/400/Gas 6.
In a medium pan, simmer the wine and Madeira together until the liquid is reduced to one-third of the original volume.
Pick the excess fat from the duck carcass and discard the fat, place the carcass on a baking tray and roast in the oven for 20 minutes.
Drain all the fat from the carcass, and place the carcass in a large pan along with the stock, the chopped leek, carrot and celery and the bouquet garni. Bring to the boil and spoon off any scum that appears on the surface of the boiling water.
Add the reduced wine and Madeira to the pan with the carcass and simmer until the liquid is half of the original volume.
Remove the carcass from the pan and discard it. Strain the liquid (or 'jus') through a fine sieve into a clean pan. Return the jus to the heat and cook until it reduces to a thick sauce. Keep warm.
For the smoked potatoes, boil the potatoes for 15-20 minutes until tender. Drain, return the potatoes to the pan and cover with cling film to help the skins slide off easily. When the potatoes are cool to the touch, carefully remove the skins.
Place the oak chips into a 35cm/14in square of aluminium foil. Fold up into a neat parcel and place at the bottom of a steamer pan. Place the boiled and skinned potatoes on the top in a steamer compartment. Cover with a lid or foil.
Place the pan on a high heat until the parcel starts to smoke. Smoke for 5-10 minutes, tasting after five minutes to ensure you get the desired smoky effect. Remove the smoked potatoes, cover and set aside until needed. (CAUTION: this may produce a lot of smoke so ensure there is good ventilation during cooking and do not leave unattended.)
Prepare the leek crisps by slicing the white of the leek into thin matchsticks. Tip the sliced leek into a bowl of milk and soak for ten minutes.
Drain the soaked leek well on kitchen paper. Coat in rice flour and set aside for deep-frying at the last minute.
Clean the baby turnips and trim the stalks to 1cm/½in in length. Take small pieces of aluminium foil to wrap around each stalk - this will ensure the stalks maintain their green colour. Add the turnips to a pan of chicken stock and poach until tender. When poached, drain and transfer to a clean pan. Stir a little butter in with the turnips and keep warm.
Score the skin of the duck breasts and place in a cold frying pan skin-side down. Put the pan over a moderate heat. Ensure the duck fat has rendered down well and the skin is crisp before turning the breast over to cook the other side. Remove from the pan and leave to rest in a warm place for 10 minutes.
Finish the smoked potatoes by placing in a small pan to warm, over a medium heat. Crush the potatoes with a fork, add a drizzle of olive oil, finely chopped chives and salt and freshly ground black pepper. Keep warm.
To deep fry the leek, heat the vegetable oil to in a deep heavy-bottomed pan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!)
Add the slices of leek to the pan and deep fry until browned all over. Carefully remove with a slotted spoon and drain on kitchen paper.
Add the chard leaves to a pan of hot chicken stock and cook until tender. Drain and chop roughly.
Finish the reduced duck jus by whisking in a little butter to thicken the jus to a rich, glossy consistency. Add a pinch of finely chopped rosemary and salt and freshly ground black pepper to taste.
To serve, arrange the potato into two small chefs' rings on two large warmed plates. Arrange the drained and chopped chard leaves on top of the potatoes. Carefully remove the chefs' rings.
Slice the duck breasts, season lightly with fleur de sel and place on top of the chard and potatoes. Serve with the turnips and a generous drizzle of duck jus. Finish the dish with a neat pile of fine leek crisps and serve at once.
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