Gressingham Duck

Gressingham Duck

With Broccoli

Serves 4

Prep time: 45 mins

Cook time: 1 hour

Ingredients

For the duck breast

4 x Gressingham Duck breasts

2 x gressingham duck legs

Preheat an oven to 180C and a water bath to 68C

Duck breast

1)  Colour in a pan skin side down in a frying pan over a medium heat for 3-5 minutes until the skin has browned and has rendered down.

2)  When coloured, turn skin side up and put in the oven at 180c for 6 minutes

3)  Rest for 2 minutes

For the duck Leg

16slices of smoked duck breast sliced on a slicing machine 1mm thick

Duck leg

1)  Bone out 2 duck legs

2)  Roll into a cylinder – Remove the fat and skin and place the 2 legs on top of each other.

3)  Layer the outside with slices of the duck ham

4)  Roll in to a Ballontine with cling film

5)  Water bath at 68c for 1 hour

For the broccoli stalk browned

1 large Broccoli stalk

Oil

Broccoli stalk browned

1)  Square off broccoli stalk

2)  Cut into 4 lengthways

3)  Slowly cook in a frying pan over a medium heat with a little oil

For the tender Stem Char-grilled

400g Tender Stem Broccoli

50g Unsalted butter

Salt

Tender stem broccoli

1)  Chop down the broccoli to trimmed pieces and preheat a griddle pan

2)  Char grill for 5 minutes in a griddle pan until charred

3)  Finish with butter and salt until glossy

For the broccoli & parmesan puree

1 x head of broccoli, trimmed into florets

100g Parmesan

50g Double cream

50g Unsalted butter

Salt

Pepper

Broccoli & parmesan puree

1)  Boil the broccoli florets in salted boiling water for 6 minutes

2)  Strain off and leave to dry for 1 minute.

3)  Place the cooked broccoli into Thermo mix with the parmesan, cream and butter and blend until smooth.

4)  Season to taste

5)  Put in piping bag ready to serve

For the broccoli ketchup

200g White wine vinegar

100g Caster Sugar

2.5g Agar Agar

20g Broccoli Stalk (diced)

10g Liliput Capers

20g Gherkins finely diced

1 tbsp Parsley, chopped

Broccoli ketchup

1)  In a pan, bring to the boil both vinegar and sugar

2)  Add agar and reboil, remove from the heat.

3)  Next set in the fridge in the pan for 20 minutes

4)  Blitz until smooth using a Thermo, at speed 10 for 1 minute

5)  Mix in chopped capers, gherkins, parsley and cooked diced broccoli stalk, rest in fridge for 10 mins.

For the girroles

250g fresh Girroles

50g Unsalted butter

Salt

5g Squeeze of Lemon juice

Girroles

1)  Trim down girolles scraping the stalks for presentation.

2)  In a saucepan, cook in an emulsion of butter, water and salt for 30 seconds

3)  Finish with a touch of lemon juice

For the red wine sauce

800ml Chicken Stock

800ml Veal Stock

1 White onion, finely sliced

250ml Port

250ml Red Wine

20g Oil

Red wine sauce

1)  Heavily colour up the sliced onion in a medium frying pan over a medium heat with the oil

2)  Deglaze with the port in the same pan and reduce by half.

3)  Cover with the stock and reduce to 300ml.

4)  Pass off and serve in a jug

To plate

1)  Place the 2 broccoli stalks in the centre of the plate

2)  Place 5 chargrilled broccoli florets randomly around

3)  Portion the duck leg about 50g and place it on the right of the plate

4)  Cut the duck breast in half and lay it on the broccoli stalk

5)  Add 5 blobs of broccoli puree

6)  Scatter the girroles on the top and around

7)  Then add little spoons of the broccoli ketchup dotted around

8)  Next, pour the sauce into a jug and serve on the side