Roast Wild Duck, Fondant Potato, Buttered Kale, Blackcurrant Sauce
Ingredients (serves 4 people)
2 Whole Wild Duck (oven ready)
4 Medium sized Potatoes (Peeled & Cut into Barrel Shapes)
500 gram Curly Kale
Half Punnet of Blackberries
8 Garlic Cloves
4 Sprigs Rosemary
2 Sprigs Thyme
2 Bay Leaves
500ml Chicken Stock
50ml Crème de Cassis
150 gram Unsalted Butter
Salt & Pepper
Heat 100g of the butter in a saucepan, when the butter is foaming add the potatoes, cook for about 5-6 minutes (do not move the potatoes whilst cooking). Carefully pour in 400ml of the chicken stock, add 4 of the garlic cloves, the thyme and bay leaves.
Season with salt and freshly ground pepper.
Cover the pan with a lid and simmer potatoes until tender.
Pre-heat Oven to 230°C, Gas Mark 8
Season the Mallard with salt, rub the skin with some soft butter and brown in a frying pan, then sit the birds on a roasting tray on the remaining garlic and rosemary. Cook for 10 minutes at 230°C, then reduce the heat to 180°C, Gas Mark 4. Cook for a further 20 minutes. Remove from the oven and roasting tray and leave to rest covered with kitchen foil for 10-15 minutes
Whilst the duck is resting, pour the Crème de Cassis into the roasting tray and stir to loosen the browned bits, tip the contents of the tray into a saucepan, add the remaining 100ml of chicken stock and reduce until required thickness. Add the blackberries just before serving.
Remove stalks and rip into bite size pieces, blanch in boiling, salted water for 2 minutes, refresh in ice cold water, then drain well (you should prepare this before cooking anything else). To reheat, place remaining butter into a pan on medium heat, toss the kale into the foaming butter and season.
Passion Fruit Crème Brûlée, Shortbread Biscuit
Ingredients for Brûlée :
6 Egg Yolks
40g Castor Sugar
400ml Double Cream
1 Vanilla Pod
4 Passion Fruits
Heat the double cream with the seeds from the vanilla pod in a saucepan. Then in a separate round bottom bowl, mix together the yolks, sugar and seeds from the passion fruit. Once the cream has reached the boil, pour over the eggs and sugar and stir, then return to the saucepan and cook on a low heat until the mixture visibly thickens. Remove from the heat, strain into a jug and divide equally into ramekins. Put into the fridge to set (at least 2 hours).
Ingredients for Shortbread:
50g Castor Sugar
25g Corn Flour
150g Plain Flour
Cream together the butter and sugar, add the cornflour and plain flour, knead until a dough type consistency. Wrap in clingfilm and leave in the fridge to rest for 1/2 hour.
Lightly flour the work surface, roll out the dough to a 1cm thickness, cut to required shape/size. Place on a greaseproof baking tray, with a gap between each biscuit and cook on 170 °c / Gas mark 3 for 12 minutes. Lightly dust with castor sugar as soon as they come out of the oven and place on a rack to cool.
Remove brûlée from the fridge, evenly coat the surface with castor sugar, using a blow torch (or a very hot grill) caramelise the sugar. Put back in the fridge for 2 minutes, then serve with the shortbread.
Why not try making a meringue with the remaining egg whites