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Balsamic Blackberry Duck



  • 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.


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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