Ingredients

Ingredients

• 2 small ducks or wild mallards, breasts removed, bones removed from legs and reserved, leg meat separated into thighs and drumsticks, hearts and gizzards reserved (ask your butcher to do this for you)

For the heart stew

• 3 sprigs fresh thyme, leaves only

• 2 garlic cloves

• 500ml/18fl oz red wine

• 400g/14oz duck hearts (see above), white parts trimmed, each heart cut into quarters

• 50g/2oz butter

• 110g/4oz celeriac, peeled, chopped

• 110g/4oz carrots, peeled, chopped

• 110g/4oz onions, peeled, chopped

• 1 litre/1¾ pints demi-glace sauce

• handful chopped fresh parsley

For the duck consommé

• duck leg bones (see above)

• 150g/5oz mirepoix (mixture of finely chopped carrot, onion, celery and leeks)

• 1 tbsp tomato purée

• 150ml/5fl oz red wine

• 2 free-range egg whites

• 1 duck breast (see above)

For the duck legs

• 4 duck legs, cut into drumsticks and thighs

• 1 litre/1¾ pints duck fat

• 2 sprigs fresh thyme, leaves only

• 2 garlic cloves

• flour, for dredging

• 1 free-range egg, beaten

• dried breadcrumbs, for dredging

• vegetable oil, for deep frying

For the gizzard sausage

• sea salt

• 125g/4½oz duck gizzards (see above)

• Duck fat reserved from duck legs ingredients (see above)

• 1 chicken breast

• 1 free-range egg white

• 200ml/7oz double cream

• 4 slices Parma ham

For the clementine foam

• 10 clementines

• 1 clove

• 1 star anise

• 1 cardamom pod, lightly crushed

• 25ml/1fl oz brandy

• splash orange juice

For the dauphinoise potatoes

• butter, for greasing

• 110ml/4fl oz double cream

• 110ml/4fl oz milk

• 1 garlic clove

• pinch freshly grated nutmeg

• salt and freshly ground black pepper

• 4 large Maris Piper potatoes, peeled, finely sliced on a mandolin

For the squash purée

• 110g/4oz butter

• 1 chestnut squash or butternut squash, peeled, seeds removed, finely sliced

• 50ml/2fl oz hot chicken stock

For the duck breast and kale

• 200g/7oz kale, leaves only, washed

• 50g/2oz butter

• salt and freshly ground black pepper

Description

NB: For This Recipe You Will Need An Espuma Gun And Carbon Dioxide Cylinders.

View Full Recipe