Duck

 

Ingredients:

1 duck

1 egg

3 sprigs of thyme

Splash of cream

Cabbage leaves

Chicken stock

Salt

Muslin cloth cut into small squares (15cmx15cm)

 

Take a whole duck and remove the legs.

Roast the crown in a pan, skin side down to render the fat and until golden brown. Turn over and roast in oven at 160˚C for 7-9 minutes. Take out of the oven and let it rest.

 

Legs:

Debone the legs and mince. Mix with fresh thyme, 1 egg and a splash of cream and salt.

Blanche the cabbage leaves in boiling salted water for 20 seconds. Place some mix into a blanched cabbage leaf and roll into a ball.

Place ball in muslin cloth and tie opening with string.

Poach cabbage ball in chicken stock in the oven at 120˚C for 30 minutes.

Discard muslin and serve.

 

Date Puree

Ingredients:

400g dates

½ vanilla pod

50g Sugar

½ lemon, juiced

Water

 

Remove stones from dates. In a pot add dates, vanilla pod, sugar, lemon juice and cover with water.

Cook until very soft, then blend into smooth puree.

 

Red cabbage:

Ingredients:

1 Red Cabbage

BalsamicVinegar

50g Demerera Sugar

160ml bottle Port

160ml bottle Red Wine

160g Cassis Puree

1/3 small jar Redcurrant Jelly

3 Granny Smith Apples(grated)

Lemon juice (to taste)

Seasoning

 

Method:

Finely slice the cabbage.  Put into a large based saucepan and add all the other ingredients (apart from the jelly). Cover the pan and put on the stove to cook for 1-2hrs until the cabbage is evenly cooked by stirring regularly. Make sure you don’t overcook thus retaining some of the bite and texture of the cabbage. Correct the seasoning and adjust the sweet and sour taste by adding the jelly and lemon juice.

 

Duck Sauce:

Ingredients:

3 Duck Carcasses

1 bottle Red Wine

1 bottle Ruby Port

Cabernet Sauvignon Vinegar

100g Caster Sugar

1 Lemon

Mirepoix:

1 Onion

1 Leek

1 stick Lemongrass

3 thin slices Ginger

50g Beetroot

3 Carrots

1 stick Celery

2 Lime leaves

2lt Veal Stock

Seasoning

 

Method:

Roast the carcasses until dark brown and strain.Chop the mirepoix and cook until caramelised. Deglaze with the vinegar, add the alcohols and bring to the boil. Add the carcasses and the stock. In a separate pan caramelise the sugar well and stop it with the lemon juice. Add this to the stock and allow to cook out for an hour until you get a good duck stock (skimming regularly). Pass through a chinois and reduce quickly until you reach the correct consistency. Adjust with lemon juice and maybe a little honey

 

Serve with:

Baby beetroots

Chargrilled pineapple cubes

Baby leeks