Whole duck- using both breasts (using skin from legs and thigh)
2 medium sized sweet potatoes
Thumb sized piece of fresh ginger
Knob of butter
One large carrot (for ribbons)
200ml white wine vinegar
100g caster sugar
3-4 slices of ginger
6 black peppercorns
1 medium leek
10g plain flour (to thicken tuile batter)
Tsp vegetable oil Seasoning
Duck and duck skin:
1. Portion the duck. Remove the skin off of the legs and thighs and store meat for another dish.
2. Prepare a baking tray with parchment paper. stretch the duck skin onto the paper using the flat side of a knife. Season and cover with another sheet of parchment and another baking sheet. Put into oven at 200*c and bake until golden and crispy. Crumble into shards.
3. Peel the large carrot. Slice into long ribbons using a speed peeler. Place into a sauce pan with white wine vinegar, peppercorns, ginger and sugar. Heat until boiling and take off heat. Leave to pickle for at least one hour.
4. Cut leek into thumb sized pieces. Boil until just tender and drain, leave to steam dry. Heat a frying pan and char the ends.
5. Make ginger puree by grating fresh ginger. Scrape/crush with a knife blade and a pinch if salt if not pureed enough.
6. Peel sweet potatoes and cut into large chunks. Put on to boil until tender. Drain and leave to steam dry. Mash with butter and ginger puree and season.
7. Mix 10g of flour and 90g of water to make a thin batter, add a few drops of food colouring to get colour. Heat up a small frying pan with a tsp of vegetable until smoking and pour a thin layer of batter in. Leave until liquid has evaporated and leave a coral like structure. Let cool for a little remove carefully using a pallet knife. Lay to dry on a absorbent paper.
8. Pan fry duck breasts skin down for 6 minutes or until crispy and golden and the fat has rendered down (start with a cold pan and heat gradually) and place on a heated baking sheet and put into a preheated oven at 200*c for 6-8 minutes. Take out and rest. Should feel soft yet resistant.