Zach's Winter Duck


  • Mallard duck

  • Pumpkin

  • Heritage carrots

  • Potatoes

  • Jerusalem Artichokes

  • Shallot

  • Winter kale

  • Blackberry

  • Sausage meat

  • Olive oil

  • Salt and pepper

  • Garlic

  • Butter

  • Cream

  • White wine

  • Thyme


Separate the leg off the duck and then set up the roast of the duck breasts on the crown with garlic, oil, butter and season -Then mandolin the potatoes and the artichoke and place in a bowl of water to not discolour and set a side -Infuse the cream by adding garlic and Thyme and seasoning and heat up till hot then place the potato’s in a foil mould and then pour of the cream and place in the oven till cooked. -peel the carrots and roast slowly along side the pumpkin - roast off the duck in the oven at 180 degrees until cooked. - blitz up the meat from the leg and add in the sausage meat and season till it is a mince then roll it in to faggots and then roast till a nice colour on it - once the crown is cooked allow to rest and then separate the breast from the bone and cut up the bones and set aside for the jus - sweat down some shallots in a saucepan and add the bones into it with some white wine reduce and then add some water to reduce - take out the pumpkin from the oven and then peel and then blitz into a purée and pass it through a sieve and place in a pan to stay warm - then take the potato out once cooked and leave it into a hot place to stay hot - then once everything is ready then sear off the duck skin till crispy and carve and start plating up and serve

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