| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 1 |
|
1 1/2 kg Gressingham Duck |
| 20 |
ml |
Vegetable oil |
| 20 |
g |
Unsalted butter |
| 1 |
|
Sprig thyme |
| 70 |
g |
Shallots; (finely diced) |
| 120 |
g |
Cox's apples; (finely diced) |
| 120 |
g |
Chanterelle's; picked and washed |
| 50 |
g |
Unsalted butter |
| 150 |
g |
Breadcrumbs |
| 200 |
ml |
Duck jus |
| 20 |
g |
Unsalted butter |
| 350 |
g |
Turnips; peeled, 2cm dice |
| 100 |
g |
Maris Piper potatoes |
| 60 |
g |
Unsalted butter; melted |
| 100 |
ml |
Double cream |
| 1/4 |
bn |
Watercress; washed and picked |
|
|
Salt and pepper |
INSTRUCTIONS
STUFFING
SAUCE
TURNIP MASH
Stuffing: Heat a non-stick frying pan and add 20g of unsalted butter.
When the butter is hot, gently saut. the Chanterelle's and season
them. When the Chanterelle's are cooked, place in a small colander to
drain and cool down. When the mushrooms have cooled, finely chop.
In a small saucepan heat up 30g of unsalted butter. Add the shallots
and sweat for about 5 minutes until translucent. Add the mushrooms
and apples and a few thyme leaves and sweat for a further 10 minutes.
Take the pan off the stove and stir in the breadcrumbs a few at a
time with a fork until you have a fluffy stuffing mix. Adjust
seasoning and keep in a place to cool.
Duck: Take the duck and check the insides for any giblets and remove.
Season the inside of the duck with salt and pepper and fill with the
stuffing. Tie the duck and season the outside.
In a saucepan heat up the vegetable oil and seal the duck on all
sides. Place the duck on its back and place some knobs of butter on
the duck.
Place the duck in a preheated oven at 150c for about 1 hour, basting
regularly so the skin goes golden and crispy. Take the duck out when
cooked and rest on a wire rack breast side down.
Cut the duck into portions and serve each portion with a spoonful of
the stuffing on a silver flat.
Sauce: Heat up the duck jus and whisk in the butter. Spoon a little
jus over the ducks and serve the rest in a sauceboat. Garnish with
watercress.
Turnip mash: Boil the turnips and potatoes separately in salted water
until tender. Drain the potatoes and turnips and dry out a little
over the stove. Mash the potatoes and turnips with a potato ricer
into a bowl.
Add the double cream and melted butter. Adjust seasoning and re-heat
the puree on the stove. Serve the puree separately in a vegetable dish
alongside the duck.
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