Ingredients

Ingredients For the garlic breadcrumbs

• 3 loaves white bread, sliced

• 15 cloves garlic, peeled and sliced

For the duck rillettes

• 4 duck legs

• 600g/1lb 5oz duck fat

• 100g/4oz shallots, finely chopped

• 250ml/9fl oz white wine

• 70g/3oz fresh parsley, chopped

• 6 gelatine leaves

• salt and freshly ground black pepper

• 20 slices smoked duck breast

• 100g/4oz plain flour

• 1 free-range egg, beaten

For the asparagus soup

• olive oil, for frying

• 2 onions, sliced

• 2 cloves garlic, sliced

• 75g/3oz potatoes, peeled and sliced

• 350g/12oz Cambridgeshire asparagus, woody ends removed, chopped

• 1 litre/2 pints white chicken stock

• 150ml/5fl oz double cream

• 75g/3oz unsalted butter

• 2 handfuls baby spinach

• salt, to taste

• lemon juice, to taste

For the asparagus purée

• 400g/14oz asparagus, woody ends removed, sliced

• 40g/1½oz unsalted butter

• 40g/1½oz double cream, boiled briefly, to thicken

• salt, to taste

For the truffle dressing

• 25ml/1fl oz balsamic vinegar

• 125ml/5fl oz grape seed oil

• 50ml/2fl oz olive oil

• 12ml/½fl oz sherry vinegar

• 50ml/2fl oz white truffle oil

• salt, to taste

• lemon juice, to taste

• 25g/1oz black Périgord truffles, finely chopped

For the asparagus spears and diamonds

• 8 asparagus spears, woody ends removed

For the duck lardons

• 1 smoked duck breast

For the crisp hen's egg

• 3 tbsp white wine vinegar

• 4 free-range hens' eggs

• 4 large Maris Piper potatoes, peeled

• vegetable oil, for deep-frying

To serve

• fresh truffle slices

Specialist equipment

• 1 Japanese spaghetti mandoline

• commercial vacuum pack machine

Description

Recipe Uses 3 Loaves White Bread, Sliced, 15 Cloves Garlic, Peeled And Sliced, 4 Duck Legs , 600g/1lb 5oz Duck Fat, 100g/4oz Shallots, Finely Chopped,...

View Full Recipe