Powdered duck with braised cabbage and pickled cherries
by Ashley Palmer-Watts
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Ingredients
Fresh Meat
10 duck hearts, rinsed under running water for 10 minutes
10 duck breasts
180g of duck fat, smoked
2.8kg duck carcasses, chopped
Beverages
518.6l water
550g of red wine, ideally Shiraz
250g of white wine, reduced to 167g
Store Cupboard
240g of salt
1g of rosemary
23g of caster sugar
4.4g of black peppercorns
1.5g of mace
140g of redcurrant jelly
625g of vegetable stock
25g of Maldon salt
100g of Panko breadcrumbs, fried in oil until golden brown
Fruit & Vegetables
22g of garlic
10g of orange zest
10g of lemon zest
0.4g of juniper berries
1kg cherries, stones in, washed and stems picked
420g of plum tomatoes, halved
400g of onion, finely sliced
375g of carrots, finely sliced
3kg red cabbage, cut into quarters, cored and thinly sliced (reserve trimmings)
350g of apple juice, ideally Copella cloudy apple juice
20g of leek, chopped
20g of lemon juice
5g of lemon peel
250g of rainbow chard, leaves only, washed and dried
Salad & Fresh Herbs
16.5g of thyme
2 1/2 bay leaves
42.5g of coriander seeds
2g of fresh ginger, peeled and thinly sliced
1 pinch of rosemary leaves
10g of parsley, roughly chopped
1 pinch of tarragon leaves
1 pinch of flat-leaf parsley, finely chopped
1 pinch of fennel cress, ideally true baby fennel, finely chopped
Spices & Dried Herbs
9.3g of star anise
3.6g of cloves
2g of allspice
2 cardamom pods
0.6g of sichuan peppercorns
0.6g of peppercorns, ideally Tasmanian
5g of cinnamon
14.5g of fine salt
30g of fennel, chopped
fennel pollen, to taste
freshly ground black pepper
Oils & Vinegars
254g of Cabernet Sauvignon vinegar
16g of olive oil, ideally Trea Greek
45g of Chardonnay vinegar
62g of extra virgin olive oil, ideally Trea Greek
Cereals, Grains & Pasta
1.3g of long pepper, crushed
Alcohol
124g of white port, reduced by half
Speciality Ingredients
300g of red cabbage juice
5.25g of gellan gum type F
Dairy
100g of unsalted butter, diced into 2cm cubes