Roast Duck
- 1 Whole Duck
- Spiced Glaze
1. Preheat the oven to 200c then place the duck onto a wire rack over an oven tray, brush with a little of the glaze, and roast for 10 minutes.
2. Keep glazing the duck and cook for a further 20-30 minutes then reduce the heat to 190c
3. You will need to allow 35-40 minutes per kilo cooking time and 25-30 minutes resting time.
Duck Liver Toasties
- 4 Slices Brioche
- 50g Butter
- 100g Duck Liver Parfait
- Red Sorrel & Micro Herbs to finish
1. Cut the brioche into fingers and fry in butter until crispy.
2. Top with duck liver parfait and micro herbs and then drizzle with a little olive oil.
Hay Baked Celeriac
- 1 Whole Celeriac
- 100g Hay
- 500g Plain Flour- Plus some for dusting
- 400ml Water
- 180g Sea Salt
1. Heat the oven to 220c
2. Trim the Celeriac and wash – Place to one side.
3. Scorch the hay either with a blow torch or in a hot oven and then pull apart.
4. In a large mixing bowl, add the hay, flour, water & salt and mix to form a dough then allow to rest for 10-15 minutes.
5. Roll the dough out on a floured surface to about 6mm thickness and then wrap the hay crust fully around the celeriac.
6. Place onto a baking tray and cook for 40 minutes.
7. Reduce the heat to 150c and continue to cook for a further 30 minutes.
8. Crack the salt crust and serve in wedges drizzled with beurre noisette.
Port Sauce
- 40g Butter
- 1 shallot – Finely Diced
- 1 Bay Leaf
- 250 ml Red Wine
- 150 ml Port
- 20g Redcurrant Jelly
- 150 ml Duck Glace
1. Heat a small saucepan and add half the butter.
2. Add the diced shallot and cook until soft and caramelized then add the bay leaf & red wine. Reduce all the red wine then add the port and redcurrant jelly and reduce again by half.
3. Add the duck glace and simmer.
4. Pass through a fine sieve and finish the sauce with the remainder of the butter. Serve with the duck.
Spiced Glaze
- 150 ml Sherry Vinegar
- 6 Juniper Berries
- 1 Star Anise
- 1 Clove of Garlic sliced
- 280ml Red Wine
- 80g Caster Sugar
- 40ml Honey
1. Place all ingredients into a saucepan and reduce until a runny glaze is formed.
Pickled Blackberries: This recipe is for a batch of blackberries to keep for other dishes and an ideal way of using those autumn berries up.
- 600g Blackberries
- 160g Red Wine Vinegar
- 170ml Water
- 6 Juniper Berries
- 6 Whole Black Peppercorns
- 2 Bay Leaves
- Peeling of 1 Lemon
- 130g Caster Sugar
- 1g salt
1. Lightly wash the blackberries and set to one side to dry
2. Place all other ingredients into a pan and bring to the boil and simmer for 5-6 minutes
3. Allow to cool slightly then add the blackberries and leave to cool, Place into sterilized jars and keep in the fridge.
