Ingredients

Ingredients For the chicken mousse

• 1 chicken breast, skin removed, roughly chopped

• 1 tsp chopped fresh thyme leaves

• 1 fat garlic clove, peeled and chopped

• 1 free-range egg white

• 2 tbsp double cream

• salt and freshly ground white pepper

For the duck

• 1 whole duck, including offal

• 1 tbsp clear honey

• salt and freshly ground black pepper

For the carrots

• 4 large carrots, peeled and diced

• 50g/2oz butter

• 500ml/17½fl oz carrot juice

• salt and freshly ground black pepper

For the sauce

• 500ml/17½fl oz ruby port

• 250ml/9fl oz kirsch

• 500ml/17½fl oz veal stock

• 2 sprigs fresh rosemary

• knob of butter

For the cabbage

• 1 Savoy cabbage, trimmed and shredded

• 2 shallots, diced

• olive oil

• chopped fresh flatleaf parsley, to serve

Description

Make The Most Of An Entire Bird Cooked Various Ways With A Myriad Of Delicious Ingredients.

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