Step 1Take the wish bone out of the duck, remove the legs, and tunnel bone the legs.
Step 2Remove the breasts off the carcass, present.
Step 3Put the carcass on a tray in the oven to roast.
Step 4Pressure cook the duck legs for 40 minutes with all of the seasonings.
Step 5Fennel puree- sweat off fennel, onion, garlic then add cream, season, blend then pass.
Step 6Jus- places all the liquids in a pan and reduce by half, sweat off all dry ingredients, then add the wet to the dry to deglaze the pan. Once carcass is roasted add into the Jus. Simmer for 45 minutes and pass.
Step 7Prep, boil and mash the purple potatoes.
Step 8Shred down duck legs, vac pac, freeze for 5 minutes, then shape and pane, deep fry until golden.
Step 9Scrape and clean heritage carrots, drop into salted boiling water 7 minutes before service, glaze with butter.
Step 10Blanch in boiling water for 1 minute, Roast the baby leeks in butter for 5 minutes.
Step 11Dress plate as in photo.
- 1 whole duck
- 2 punnets koppert cress shiso
- 3 star anise
- 25 g cinnamon
- 25 g five spice
- 100 ml van jaune
- 75 g seasoned flour
- 2 eggs
- 75 g bread crumb
- 1 fennel bulb
- 1/2 onion
- 2 garlic clove
- 1030 ml cream
- 2 heritage carrots
- 4 baby leeks
- 150 g butter
- 6 purple potatoes
- 1 shallot
- 150 ml veal stock
- 100 ml port
- 100 ml Madeira wine
- 2 thyme sprigs
- roasted carcass
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