Balsamic Blackberry Duck

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.