Ingredients

Ingredients For the sauce

• 1kg/2lb 4oz duck carcasses, chopped small

• 1 tsp Chinese five-spice powder

• 1 large onion, cut into thick rings

• ½ head of garlic (cut across the middle)

• 15g/½oz fresh thyme, plus five extra sprigs

• 700ml/1¼ pints hot chicken stock

• 100ml/4fl oz clear honey

• 3 tbsp sherry vinegar

• 300ml/½ pint veal glacé (or reduce 600ml/1 pint beef stock to 300ml/½ pint)

• 1 tsp white peppercorns

• 3 tbsp double cream

For the duck breasts

• 4 x 180g/6oz Gressingham duck breasts, skin on

• salt and freshly ground black pepper

• vegetable oil, for frying

• 100ml/4fl oz clear honey

• 1 tsp Chinese five-spice powder

For the cabbage

• 350g/12oz savoy cabbage, cut into strips

• 1 shallot, chopped

• 20g/¾oz unsalted butter

• 40g/1¾oz smoked back bacon slices, cut into fine strips

• 20g/¾oz garlic purée

• salt and freshly ground black pepper

To serve

• 1 large celeriac, cut into 1.5cm/2in cubes, blanched and deep-fried

• 20 garlic cloves, blanched and roasted until tender

Description

Recipe Uses 1kg/2lb 4oz Duck Carcasses, Chopped Small, 1 Tsp Chinese Five-spice Powder, 1 Large Onion, Cut Into Thick Rings , ½ Head Of Garlic (cut...

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