Mallard Duck, Stovie, Tamarillo, Honey & Lavender

Recipe by 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 ½ tablespoons of the citrus syrup, then season with vinegar and salt.