Ingredients

Ingredients For the duck breasts

• 4 wild duck breasts

• salt and freshly ground black pepper

• 2 tbsp vegetable oil

• 2 tsp unsalted butter

• 1 shallot, peeled and chopped

• 1 sprig fresh thyme, leaves only, finely chopped

• 1 Granny Smith apple, peeled, core remove, chopped

• 1 Conference pear, peeled, core removed, chopped

For the duck brawn

• 100ml/3½fl oz chicken stock

• 25g/1oz finely chopped carrot

• 25g/1oz finely chopped celery

• 25g/1oz finely chopped leek

• 50g/2oz duck confit or cooked duck meat, finely chopped

• 2 tsp Madeira wine

• 1.5g gellane gum or agar-agar powder

For the smoked duck croquettes

• 100g/3½oz mashed potato

• 50g/2oz smoked or cooked duck meat, finely chopped

• 25g/1oz cooked finely chopped shallot

• 25g/1oz cooked finely chopped carrot

• 25g/1oz cooked finely chopped swede

• 1 free-range egg, lightly beaten

• 25g/1oz flour

• 50g/2oz breadcrumbs

• 50g/2oz fine oatmeal

• vegetable oil, for deep-frying

For the sloe gin foam

• 50ml/2fl oz sloe gin

• 2 tsp dark duck stock

• 1 tsp olive oil

• 1g lecithin (available from health food shops)

For the sauce

• 25g/1oz unsalted butter

• 1 shallot, peeled, finely chopped

• 1 tsp finely chopped fresh thyme

• 25ml/1fl oz red wine

• 150ml/5fl oz dark duck stock

To serve

• 4 tbsp butternut squash purée

For the duck breasts

• 4 wild duck breasts

• salt and freshly ground black pepper

• 2 tbsp vegetable oil

• 2 tsp unsalted butter

• 1 shallot, peeled and chopped

• 1 sprig fresh thyme, leaves only, finely chopped

• 1 Granny Smith apple, peeled, core remove, chopped

• 1 Conference pear, peeled, core removed, chopped

For the duck brawn

• 100ml/3½fl oz chicken stock

• 25g/1oz finely chopped carrot

• 25g/1oz finely chopped celery

• 25g/1oz finely chopped leek

• 50g/2oz duck confit or cooked duck meat, finely chopped

• 2 tsp Madeira wine

• 1.5g gellane gum or agar-agar powder

For the smoked duck croquettes

• 100g/3½oz mashed potato

• 50g/2oz smoked or cooked duck meat, finely chopped

• 25g/1oz cooked finely chopped shallot

• 25g/1oz cooked finely chopped carrot

• 25g/1oz cooked finely chopped swede

• 1 free-range egg, lightly beaten

• 25g/1oz flour

• 50g/2oz breadcrumbs

• 50g/2oz fine oatmeal

• vegetable oil, for deep-frying

For the sloe gin foam

• 50ml/2fl oz sloe gin

• 2 tsp dark duck stock

• 1 tsp olive oil

• 1g lecithin (available from health food shops)

For the sauce

• 25g/1oz unsalted butter

• 1 shallot, peeled, finely chopped

• 1 tsp finely chopped fresh thyme

• 25ml/1fl oz red wine

• 150ml/5fl oz dark duck stock

To serve

• 4 tbsp butternut squash purée

Description

Recipe Uses 4 Wild Duck Breasts, Salt And Freshly Ground Black Pepper, 2 Tbsp Vegetable Oil, 2 Tsp Unsalted Butter, 1 Shallot, Peeled And Chopped, 1...

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