Step 1Heat the oven to 180°C/Gas mark 4.
Step 2Roast the duck carcass and leg bones in the oven until golden, drain off the fat by placing in a colander.
Step 3Prepare the pithivier. For the duck pithivier, remove the bones from both duck legs by tunnel boning. Remove the skin, separate the thigh from the drum stick. Place the legs into a pressure cooker and cover with chicken stock.
Step 4Bring to the boil on the stove, put the lid on and pressure cook for 30 minutes.
Step 5Carefully release the pressure from the cooker, take the duck out of the pan and shred the meat. Season with salt and pepper and mix well.
Step 6Take the puff pastry and cut out 8 circles, 4 for bases and four slightly larger for the tops. Brush the edges of the bottoms with egg wash and place the duck mix into the centre of each base. Place the pastry top and seal the edges, pushing out any trapped air. Mark the tops with the traditional curved lines emanating from the centre. Brush will egg wash and chill.
Step 7Prepare the celeriac purée. For the celeriac purée, put the diced celeriac in a thick bottomed saucepan and just cover with water.
Step 8Put the other ingredients in and season lightly. Bring to the boil and turn down to a simmer until celeriac is soft. Pass the celeriac through a course sieve but keep the cooking liquor. Add the celeriac puree to a Themomix or blender and pour some of the cooking liquid.
Step 9Blitz till smooth, adding the cooking liquor until the purée reached the required consistency.
Step 10Check the seasoning and pass again to make sure it’s smooth. Place into a container and chill.
Step 11Prepare the jus. Make the jus by heating up a thick bottomed pan on a medium heat with a little duck fat and add all the jus vegetables into it. Colour the vegetables and keep stirring until golden.
Step 12Add the thyme, duck carcass and the alcohol. Increase the heat and reduce the alcohol to a syrup. Add the veal stock.
Step 13Reduce this stock by 3/4 at a simmer and skim off any scum. Pass the stock into a clean pan.
Step 14Place back on the stove and check for seasoning and consistency.
Step 15Prepare the fondant potatoes. Make 8 fondant potatoes using a small metal cutter.
Step 16Heat a thick-bottomed frying pan on a medium heat. Add the butter. Once it starts to foam, place the 8 potato cylinders into the butter with the neatest flat side down.
Step 17Once they start to colour turn them onto the other side and pour in your chicken stock
Step 18Bring to the boil and place into an oven at 180°C for 15-20 minutes, or until cooked. Once cooked, discard the liquor and keep warm until needed.
Step 19Prepare the duck breast. Lay the duck breast skin side down and trim any visible excess skin. Turn skin side up and score the skin in a criss-cross pattern to help render the fat.
Step 20Place the breasts in a smoker and cold smoke for 10 minutes.
Step 21Place the seasoned breasts into a cold thick bottomed pan skin side down. Increase the heat to medium and render the fat from the breasts.
Step 22When the skin starts to crisp turn the breast over and place the pan into the oven at 180°C for approximately 8 minutes. The breast should reach a core temperature of be around 55°C. Leave to rest and carve just before service.
Step 23Place the pithivier in the oven at the same time. Cook till golden brown and risen.
Step 24For the vegetable garnish, blanch and refresh the baby leeks then tie each in a knot.
Step 25To serve. Sauté the sliced carrots and baby leeks in a pan with 25g of butter and one tablespoon of water.
Step 26Place a swipe of the warmed celeriac purée on the plate.
Step 27Brush the duck breasts with the blackcurrant dressing and cut in half lengthways. Cut each half into three and arrange the 3 pieces of duck breast pieces onto each celeriac swipe.
Step 28Arrange a pithivier on each plate along with 2 fondants and arrange the rest of the hot vegetable garnish on the celeriac purée.
Step 29Dress the plate with the jus and a drizzle of the blackcurrant balsamic. Dress the edge of the plate with the dehydrated blackcurrant dust and serve.
- hay for smoking
- 1 large duck, breasts and legs removed, and the carcass retained
- 1.5 ltr chicken stock
- 1/4 sheet puff pastry
- 10 g melted butter
- 1 egg
- 1/4 celeriac peeled and cut macedoine
- 50 ml milk
- 50 ml double cream
- 2 large baking potatoes
- 100 g unsalted butter
- 1 shallot
- 1 carrot
- 1 sprig fresh thyme
- 100 ml red wine
- 50 ml creme de cassis
- 2 baby carrots
- 4 spring onions
- 2 tbsp burren balsamic blackcurrant vinegar
- blackcurrant powder
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