Step 1Remove the wishbone from the duck, remove the legs , remove the breasts and trim.
Step 2Cut the carcass into pieces to be used for the stock.
Step 3For the pithivier. Seal duck leg brown the veggies and duck carcass.
Step 4Cook in pressure cooker for 40 mins, strain and reduce sauce until glace consistency.
Step 5Shred the duck , add to the diced apple and chestnuts, bind with the duck glace, cool down quickly.
Step 6Place neat mounds of filling onto discs of puff pastry – keep 1.5cm gap round the edge, place another disc on top, seal well with egg yolk, trim, refrigerate or blast chill if available to firm pastry back up.
Step 7Glaze with egg wash and score using a turning knife in the ‘pitivier style’.
Step 8Refrigerate again before baking at 200/220 deg until deep golden brown in colour.
Step 9Smoked duck breast. Marinade breasts for as long as possible – min 30 minutes, remove and pat dry, render skin of duck until crisp and golden.
Step 10Line roasting dish with tin foil, place mix in dish, place breasts on a cooling rack which is sat in the tray.
Step 11Tightly cover with tin foil to seal – very important. Place over low gas for 5 mins, check for smokiness and if required leave and longer or take out, if further cooking required place into the oven at 180 until 52 deg c, remove and allow to rest under foil until service.
Step 12Root veg terrine. Slice the vegetables on a mandolin, cut to size, layer in mini loaf tins brushing with melted butter and season between layers.
Step 13Bake in the oven until a veg is soft enough that a knife can go through the veg.
Step 14Red cabbage. For the red cabbage , heat a large saucepan over a medium heat, add the butter and red cabbage and sweat for 1-2 minutes, or until just softened.
Step 15Add the wine and bring to the boil. Turn down the heat and simmer until the volume has reduced by half. Add the remaining ingredients and bring back to a simmer. Cover and cook for 40-45 minutes, stirring occasionally, until tender.
Step 16Remove the lid, turn the heat to high and cook for a further 5-8 minutes, or until the liquid has evaporated and the red cabbage is slightly sticky and glossy. Season with salt and pepper. Leave to cool slightly then transfer to a blender and blend until smooth.
Step 17Sour cherry sauce. To make the sauce, fry the shallots in a knob of butter until soft.
Step 18Add the rest of the ingredients (apart from the redcurrant jelly) and simmer until it reduces to a syrup.
Step 19Stir in the redcurrant jelly and another knob of butter and cook until the jelly melts and looks glossy.
Step 20Keep in the pan to warm up later.
- 1 duck
- 100 ml soy sauce
- crushed garlic cloves
- 5 g grated ginger
- 3 g nutmeg
- 100 ml raspberry vinegar
- fresh thyme
- 7 g cinamon
- 100 ml white wine
- 100 g brown sugar
- 100 g brown rice
- 50 g tea
- 5 g cumin
- 1 tbsp duck fat
- 1 celery stalk
- 2 carrots
- 6 large shallots
- 1 garlic clove
- 50 ml calvados
- 250 ml dry cider
- 250 ml brown stock
- 2 tbsp cider vinegar
- 1 granny smith apple
- 50 g chestnuts
- curly parsley
- 1 sheet puff pastry
- 1/2 parsnip
- 1/2 sweet potato
- 1/8 turnip
- 1 potato
- 50 g butter
- 2 tbsp extra virgin olive oil
- 1/2 red cabbage
- 1/2 onion
- 100 ml apple cider vinegar
- 250 ml apple cider
- 1 tbsp unsalted butter
- 30 g sour cherries
- 250 ml red wine
- 175 ml chicken stock
- 1/2 cinnamon stick
- 2 tbsp redcurrant jelly
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