Ingredients

Ingredients

• 1 large Aylesbury duck

For the duck legs and peas

• 1 whole star anise

• ½ stick cinnamon

• 10 black peppercorns

• 1 tsp coriander seeds

• 1 tsp fennel seeds

• 1 tbsp rock salt

• 2 fresh bay leaves

• 1 litre/1 pint 15fl oz duck fat

• 4 tbsp clear honey

• 2 large banana shallots, peeled, finely diced

• knob of butter

• 500g/1lb ½oz cooked peas

• 100ml/3½fl oz brown chicken stock, or beef stock

• 2 Little Gem lettuces, finely sliced

• 20 fresh mint leaves, sliced into thin strips

• 1 punnet pea shoots, to serve

For the duck breasts

• 3 tsp ground mace

• 1 tbsp vegetable oil

• 2 tbsp clear honey

• 50g/1¾oz unsalted butter

For the duck gravy

• 1 tbsp vegetable oil

• 4 carrots, peeled, chopped into 3cm/1¼in pieces

• 4 celery stalks, chopped into 3cm/1¼in pieces

• 1 onion, peeled, chopped into 3cm/1¼in pieces

• 1 garlic bulb, cut in half

• 150g/5¼oz clear honey

• 4 cloves

• 2 litres/3 pints 10fl oz brown chicken stock

• 500g/1lb½oz unsalted butter

• 1 lemon, juice only

For the chips

• 15 large potatoes, cut into wedges using an apple corer

• 5 litres/8 pints 16fl oz rendered duck fat, for deep frying

Description

Equipment: For This Recipe, You Will Need A Vacuum-pack Machine And A Temperature-controlled Water Bath.

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