Ingredients
22 Total- 1.7 kg duck
- 1 sheet filo pastry
- 2 eggs
- 450 ml brown chicken stock
- 2 shallot
- 2 garlic
- 2 sprig of thyme
- 150 ml red wine
- 2 Savoy cabbage leaves
- 400 g carrots
- 50 g butter
- 300 g maris piper potatoes
- 50 ml milk
- 50 ml water
- 50 g duck fat
- 60 g plain flour
- 500 ml vegetable oil
- 50 ml balsamic vinegar
- 20 g red current jelly
- 85 g frozen blackberries
- 2 baby beets
- 1/4 pnt pea shoots
Method
-
1
Step 1
Slice carrots thinly add all ingredients to a pan and sweat down for a couple of minutes, add enough water to just cover the carrots and simmer until cooked. -
2
Step 2
Dice potatoes and simmer in water until just cooked. -
3
Step 3
Peel beetroot place in a square of oiled tin foil, with 1 garlic clove, 1 sprig of thyme, a splash of water, a small piece of duck skin and seasoning -
4
Step 4
Wrap foil up and place in a frying pan. -
5
Step 5
Cook in oven 200c 25-30 mins until a knife slides in with little resistance. -
6
Step 6
Add a little water to the pan after first 10 mins , to stop them caramelising. -
7
Step 7
Remove legs and tunnel bone them. -
8
Step 8
Remove wish bone, and breasts. -
9
Step 9
Trim silver skin and sinew from meat side of duck breasts, turn over breast and trim fat neatly. -
10
Step 10
Score the duck breast fat in a criss cross pattern. -
11
Step 11
Cut through the duck legs at the joint area between the thigh and drumstick. Remove the skin from both the thigh pieces place in a cold frying pan and sprinke with a pinch of salt, place in the oven on 180c and cook until completely crispy. Remove from pan and drain on kitchen paper until cold. -
12
Step 12
Using the meat from 2 thighs, remove any sinew and tendons and finely chop the thighs. -
13
Step 13
Present carcass and trim. -
14
Step 14
Place a frying pan on a medium heat add some duck skin to render down. -
15
Step 15
Dice a shallot and add to the pan sweat down for 1 min then add the chopped duck meat seal well, and add the garlic clove and thyme sprig. Remove the duck skin and discard. -
16
Step 16
Add the red wine and reduce to a syrup. -
17
Step 17
Add half the chicken stock and simmer slowly until cooked . Adding more stock as required. -
18
Step 18
Trim the veins out of the cabbage leaves and discard. -
19
Step 19
Rinse the leaves and pat dry. -
20
Step 20
Julienne the leaves into 1cm long strips , and add to the duck pan. Add enough stock to moisten and cook for 2 mins. Chill in blast chiller. -
21
Step 21
Strain carrots reserving any cooking liqour. Blend carrots until smooth adding some cooking liqour until desired consistency is reached, Adjust seasoning and keep warm. -
22
Step 22
Crush the cooked duck skin to a course grain with enough salt, to season. -
23
Step 23
Peel the carrot. Using the peeler continue making thin strips from the whole carrot. -
24
Step 24
Place on a tray ready to cook. -
25
Step 25
Drain the potatoes well and mash. -
26
Step 26
Bring to a simmer, the water, milk, duck fat, salt and sugar, mix in flour and cook 2mins until mix leaves the side of the pan. -
27
Step 27
Remove from heat and cool for 5 mins. Beat in the eggs then mix in the mashed potato and season. -
28
Step 28
Using a teaspoon, put 8, ½ tsps of mix on to an oiled plate ready for frying. -
29
Step 29
In a small saucepan, sweat down the diced shallot for 2 mins without colour. -
30
Step 30
Add the red wine to the pan and reduce to a syrup, add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. -
31
Step 31
Stir over quite a high heat to blend everything together, simmer then add the blackberries and carry on cooking until they soften. -
32
Step 32
Lay 1 sheet of filo on table , cut in half . -
33
Step 33
Add half the cooked duck mix to one end of the filo in a cylinder shape aprx 8cm by 1cm. Ensuring it is 1cm from each end of the filo. -
34
Step 34
Egg wash the filo edges, fold in the ends and roll into a cigar shape . Eggwash the edge . Repeat with the other half of the mix. -
35
Step 35
To serve , season duck breasts liberally with salt and pepper all over. Place skin side down in a non stick pan cold pan turn up heat to medium and cook until fat renders and skin takes on a crispy golden brown colour. Turn over duck and seal meat side . remove excess fat from pan, turn duck back to skin side down and cook in 200c oven for about 7-8 mins when cooked. Remove from pan and rest. -
36
Step 36
Cut the cooked beetroot to desired size. And warm in the oven. -
37
Step 37
Cook the filo parcels in the fryer for 2-3 mins, then finish in a hot oven. -
38
Step 38
Trim ends of filo parcels and cut on the diagonal. -
39
Step 39
Cook the carrot crisps on drain on kitchen paper. -
40
Step 40
Cook dauphine potatoes in a hot fryer 180c for 2-3 mins until golden and crispy. Drain on kitchen paper.
Ingredients
22 Total- 1.7 kg duck
- 1 sheet filo pastry
- 2 eggs
- 450 ml brown chicken stock
- 2 shallot
- 2 garlic
- 2 sprig of thyme
- 150 ml red wine
- 2 Savoy cabbage leaves
- 400 g carrots
- 50 g butter
- 300 g maris piper potatoes
- 50 ml milk
- 50 ml water
- 50 g duck fat
- 60 g plain flour
- 500 ml vegetable oil
- 50 ml balsamic vinegar
- 20 g red current jelly
- 85 g frozen blackberries
- 2 baby beets
- 1/4 pnt pea shoots
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