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Roast duck, tart fine and orange

Roast duck, tart fine and orange

Roast duck, tart fine and orange

  • Main
  • medium
  • 4
  • 7 hours, plus 3 days brining

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1
Prepare the hearts and gizzards by removing the sinew. Leave in iced water overnight to remove the blood
  • 100g of duck gizzards
  • 100g of duck hearts
2
Make a herb brine for the gizzards and hearts by blitzing the salt, sugar, thyme, garlic and peppercorns in a blender
  • 20g of rock salt
  • 5g of sugar
  • 2g of thyme
  • 1g of black peppercorns
  • 1 garlic clove
3
Sprinkle the salt mixture over the gizzards and hearts and cover with water. Leave in the brine for 2 days, then remove and wash well
4
Transfer to a small pan and cover with duck fat. Cook over a very gentle heat until the hearts and gizzards are tender. Slice very thinly for the tart fine
  • duck fat
5
To prepare the orange purée, score the oranges from top to bottom and place in a pan of boiling water for 2 minutes. Transfer to a bowl of iced water, then return to the pan and repeat 12 times, with fresh boiling water each time
  • 7 oranges
6
Once cool, cut the oranges in half and remove any seeds. Place the sugar in a dry pan and heat to a light caramel. Deglaze with sherry vinegar, add the orange juice and oranges and cook out until the oranges are soft. Transfer the contents of the pan to a blender, blitz until smooth and shiny and pass through a fine sieve
  • 300g of sugar
  • sherry vinegar
  • 300ml of orange juice
7
Preheat the oven to 180°C/gas mark 4
8
Roast the duck bones in the oven until golden brown for approximately 45 minutes. Heat a large pan over a high heat and caramelise the carrot and onion. Add the fennel and mustard seeds and toast for 2 minutes before adding the port
  • 1kg duck bones
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 200ml of port
  • 1l chicken stock
9
Reduce to a glaze then add the thyme, rosemary, bay leaf and duck bones. Cover with chicken stock and leave to simmer for around 6 hours. After this time, pass through a fine sieve and reduce to sauce consistency. Keep warm
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • 1 bay leaf
10
Add the smoked sausage to a pan of cold water, bring to the boil then remove from the heat and allow to cool – this takes away the strong smoky/saltiness of the sausage. Once cooled, peel away the skin and cut into slices to fit on the tart fine
  • 100g of smoked sausage
11
Preheat the oven to 160°C/gas mark 3
12
Roll the puff pastry out to a 3mm thickness then dock (lightly prick evenly) with a fork. Place on a baking tray, place another baking tray on top and bake in the oven until cooked through – the tray on top will ensure the pastry doesn’t puff up. Once cooked, press the pastry with a heavy weight then portion into 7cmx2cm rectangles
  • 200g of puff pastry
13
Bring the honey to the boil and simmer for 5 minutes. Deglaze with the soy sauce, add a sprig of rosemary and allow to cool
  • 100ml of honey
  • 10ml of soy sauce
  • 1 sprig of rosemary
14
Preheat a steam oven to 80°C
15
Steam the duck crown in the steam oven for 8 minutes. Remove from the oven, carve the breasts from the crown and cook skin-side down over a very low heat until the fat has rendered down and the skin is golden
  • 1 duck crown
16
Turn the breasts over and continue to cook until the breast reaches 43°C degrees at its core to achieve a medium-rare finish. Leave the breasts to rest for 10 minutes, then roll in the warm honey and soy glaze
17
To serve, swipe a big spoonful of the orange purée across the plate. Assemble the tart fine by alternating layers of gizzards, heart and sausage on the pastry and place on the plates. Carve the duck breasts lengthways and place one half on each plate. Finish with the raw chicory leaves and serve the sauce on the side
  • red chicory leaves

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