Step 1Slice 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.
Step 2Dice potatoes and simmer in water until just cooked.
Step 3Peel 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
Step 4Wrap foil up and place in a frying pan.
Step 5Cook in oven 200c 25-30 mins until a knife slides in with little resistance.
Step 6Add a little water to the pan after first 10 mins , to stop them caramelising.
Step 7Remove legs and tunnel bone them.
Step 8Remove wish bone, and breasts.
Step 9Trim silver skin and sinew from meat side of duck breasts, turn over breast and trim fat neatly.
Step 10Score the duck breast fat in a criss cross pattern.
Step 11Cut 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.
Step 12Using the meat from 2 thighs, remove any sinew and tendons and finely chop the thighs.
Step 13Present carcass and trim.
Step 14Place a frying pan on a medium heat add some duck skin to render down.
Step 15Dice 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.
Step 16Add the red wine and reduce to a syrup.
Step 17Add half the chicken stock and simmer slowly until cooked . Adding more stock as required.
Step 18Trim the veins out of the cabbage leaves and discard.
Step 19Rinse the leaves and pat dry.
Step 20Julienne 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.
Step 21Strain carrots reserving any cooking liqour. Blend carrots until smooth adding some cooking liqour until desired consistency is reached, Adjust seasoning and keep warm.
Step 22Crush the cooked duck skin to a course grain with enough salt, to season.
Step 23Peel the carrot. Using the peeler continue making thin strips from the whole carrot.
Step 24Place on a tray ready to cook.
Step 25Drain the potatoes well and mash.
Step 26Bring 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.
Step 27Remove from heat and cool for 5 mins. Beat in the eggs then mix in the mashed potato and season.
Step 28Using a teaspoon, put 8, ½ tsps of mix on to an oiled plate ready for frying.
Step 29In a small saucepan, sweat down the diced shallot for 2 mins without colour.
Step 30Add 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.
Step 31Stir over quite a high heat to blend everything together, simmer then add the blackberries and carry on cooking until they soften.
Step 32Lay 1 sheet of filo on table , cut in half .
Step 33Add 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.
Step 34Egg 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.
Step 35To 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.
Step 36Cut the cooked beetroot to desired size. And warm in the oven.
Step 37Cook the filo parcels in the fryer for 2-3 mins, then finish in a hot oven.
Step 38Trim ends of filo parcels and cut on the diagonal.
Step 39Cook the carrot crisps on drain on kitchen paper.
Step 40Cook dauphine potatoes in a hot fryer 180c for 2-3 mins until golden and crispy. Drain on kitchen paper.
- 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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