Step 1Glazed duck leg. Remove duck legs from carcass.
Step 2Tunnel bone legs.
Step 3Tenderise duck legs with meat tenderizer.
Step 4Salt well and add to stock in pressure cooker.
Step 5Once tender remove and press.
Step 6For service fry in pan with brown sauce.
Step 7Seared duck breast and duck ‘bacon’. Mix cure mix together.
Step 8Remove breasts from carcass.
Step 9Remove tenderloin fillet from the breast.
Step 10Tenderise mini fillet to uniformed thickness.
Step 11Add breast and bacon to cure for 30 minutes.
Step 12Wash cure off the breast and dry.
Step 13Fry duck breast then bacon once breast is removed and resting.
Step 14Caramelised onion purée. Fry off large onions on medium heat to caramelize.
Step 15Once caramelized add to Thermomix and blend speed 7/80c for 5 minutes.
Step 16Remove from Thermomix and place in squeezy for service.
Step 17Jerusalem artichoke. Oil in a saucepan or deep fat fryer to 200℃.
Step 18Boil jerusalem artichokes whole until soft when pressed gently.
Step 19Once cooked, cut to half (lengthwise) and then into the hot oil until golden brown and crispy on the outside.
Step 20Drain excess oil and evenly season with salt.
Step 21Jerusalem artichoke purée. Wash and peel Jerusalem artichokes and then chopped into small pieces.
Step 22Cook Jerusalem artichokes with 100ml water until very soft.
Step 23Transfer into a thermomix and blitz to a smooth puree, adjust seasoning with salt and then into a squeezy bottle ready for service.
Step 24Fondant potato. Wash and peel potatoes.
Step 25Using an apple corer, cut the potatoes into long cylinders.
Step 26Blanch in salted water until softened, drain and place on cloth in the fridge.
Step 27Deep fry in duck fat at 180c until golden and crisp.
Step 28Season with sea salt.
Step 29Nero. Wash cavolo nero and remove spine off the leaves.
Step 30Chop leaves to chiffonade.
Step 31Cook leaves In a pan with butter and a touch of water.
Step 32Adjust seasoning, drain excess cooking liquids and add in vinegar last.
Step 33Raw mushroom. Remove mushroom stalk and then sliced thinly.
Step 34Brown sauce. Put all ingredients in a large saucepan with 150ml cold water and tsp of salt. Cover the surface with a cartouche. Simmer over low heat for 50 mins until fruit softens.
Step 35Remove cinnamon stick and leave to cool.
Step 36Once cool, blitz to a smooth puree, transfer into a squeezy bottle ready for plating.
Step 37Hazelnut granola. Preheat oven at 180°C.
Step 38Mix all ingredients in a large bowl, make sure all dry ingredients are well coated.
Step 39Spread mixture on a lined baking tray and roast in the oven until crunchy and caramelised.
Step 40Leave to cool on the side until needed for service.
- 2 duck legs
- 300 ml chicken stock
- 112 g salt
- 100 ml brown sauce
- 2 duck breasts
- 120 g muscovado sugar
- 3 large white onions
- 10 ml veg oil
- 9 jerusalem artichoke
- 100 ml water
- 4 large potatoes
- duck fat
- 1 cavolo heart
- 20 g butter
- 30 ml white wine vinegar
- 2 chestnut mushrooms
- 100 g molasses
- 125 g dates
- 2 granny smith apples
- 175 ml malt vinegar
- 2 tbsp tamarind pulp
- 2 tbsp worcester sauce
- 2 tbsp mustard powder
- 1 tbsp cayenne pepper
- 1 cinnamon stick
- 1 tbsp paprika
- 2 cloves
- 100 g hazelnuts
- 75 g rolled porridge oats
- 3 tbsp honey
- 1 tbsp olive oil
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