GAME MASTERCLASS: Mallard Duck, Stovie, Tamarillo, Honey & Lavender

Recipe from Derek Johnstone


Mallard Duck (Dry Aged)

1 x Mallard Duck Crown

Sea Salt

 

Method

Dry the ducks completely with paper towel. Hang the ducks by their necks in the refrigerator for a minimum of 8 days.  Preheat the oven to 190 oc. rub the bird with honey being sure to coat all of the skin, season with salt then coat the duck with the spice mix. Place on a roasting rack and roast for 8 minutes, rotate the ducks and return it to the oven for 8-9 minutes.

 

Spice Mix

2g Szechwan peppercorns

25g dried coriander seeds

12g cumin seeds

2g Dried Lavender

Method

Blitz the first three ingredients then add the dried lavender. Keep in a sealed container. 

Duck Glaze

100g Honey per whole duck

 

Confit Tamarillo

1 x tamarillo fruit

25g Caster sugar

25mls Olive oil

 

Method

Blanch the tamarillo fruit in boiling water for 10 seconds, remove the skin than half the tamarillo.

Mix the caster sugar with the olive oil and cover the fruit. Slow roast the tamarillos for 30 minutes at 150 oc then turn and cook for a further 30 minutes.

 

 

Duck Stovie

350g Minced duck breast

600g Fatty pork

Pink salt

Pepper

Nutmeg

Port

 

Confit Duck Legs

200g Confit Duck Legs Picked

 

Farce gratin

100g Foie Gras

400g Chicken Liver

 

Method

Mince the duck breast, together and season with the salt, pepper, nutmeg & port.

Sear the liver and foie gras and pass through a tammy. Add everything together and cook a test piece to check the season.

Duck jus

5kg Roasted duck bones

1kg Carrots

1kg Onions

500g Celery

100g Garlic

2 bottles port

20 Litres Veal stock

2 calf’s feet split

 

Method

  • In a heavy based pan caramelise the mirepoix along with a few duck bones

  • Deglaze the pan with the port and reduce until the alcohol is cook out

  • Add the veal stock with the split feet and roasted duck bones

  • Simmer for 2-3 hours skimming regularly

  • Pass and reduce until required consistency is achieved.

Citrus Syrup for Jus

3 lemon

4 limes

2 oranges

167g Caster sugar

3-star anise

3mls Sherry vinegar

3mls Salt

Method

Zest and juice the lemons, limes, and oranges. Combine the juices in one bowl and zests in another. Place the sugar in a medium saucepan over medium heat. Caramelize to a deep amber colour. Add the star anise and citrus juices to stop the cooking. Reduce by three quarters, or until thick and syrupy. Add the zest and then chill. In a separate pot heat the duck jus and add 1 Β½ tablespoons of the citrus syrup, then season with vinegar and salt

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GAME MASTERCLASS: TRADITIONAL ROAST GROUSE FROM LE GAVROCHE "AUX TROIS SAUCES"