Step 1For the duck ballotine. Dehydrate the yeast, miso, mushrooms, kombu and anchovies. Blitz to form a paste. Add the chestnuts, duck liver and some sweated off shallots to the puree as well as the chopped up herbs.
Step 2Remove the leg meat from the duck and then remove the breast meat. Butterfly both the breasts out and stuff them with the umami and chestnut paste. Roll tightly and wrap in the fat from the rest of the duck.
Step 3Wrap in cling film, sous vide for 45 minutes at 50*c then dry, and pan sear in butter, thyme and garlic. Serve half of each breast per portion.
Step 4For the duck leg bon bons. Sear off the duck leg meat with salt and garlic, place in pressure cooker for rest of ingredients, apart from flour egg and panko. After 1 hour, shred the meat and ball into bon bons, pane them in flour, egg and panko then fry.
Step 5Strain and reduce the sauce from the bon bons.
Step 6For the daikon pave. Heat the cream butter and milk together and season.
Step 7Slice the Daikon thinly and layer a lined in gastro, in between each layer season and pour some of the cream mixture.
Step 8Cook in oven at 160* for 20 minutes -30 minutes.
Step 9Remove from oven when cooked and press down in fridge. Put weights on top to press it.
Step 10For the leek puree. Sweat the leeks down, add the garlic and cream and butter.
Step 11Cook till soft and blend with chestnuts.
Step 12For the garnish. Smoke the blackberries for 5-10 minutes.
- 1 whole duck (use breast and keep skin whole)
- 30 g button mushrooms
- 5 g anchovies
- 20 g fresh yeast
- 20 g miso
- 20 g kombu
- 2 banana shallots
- 20 g chestnuts
- 30 g thyme
- 30 g rosemary
- 1 egg white
- 2 daikon
- 200 ml double cream
- 150 g butter
- 50 g wild mushrooms
- 150 ml red wine
- 100 ml madeira wine
- 50 g flour
- 3 eggs
- 5 leeks
- 40 g blackberries
- 20 g oyster mushrooms
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