Duck with quince, endive and candied orange

Ingredients

Fresh Meat

  • 2 ducks, legs removed and reserved
  • 500g of duck fat, for confiting

Spices & Dried Herbs

  • 1 pinch of Chinese five-spice powder
  • 1 pinch of Chinese five-spice powder
  • 1 tsp Chinese five-spice powder
  • 1 tbsp of ground cinnamon
  • 5 star anise

Store Cupboard

  • 160g of rock salt
  • 240g of caster sugar
  • 1/2 bunch of rosemary, finely chopped
  • 75g of ketchup
  • 75g of hoisin sauce
  • 1 tsp Worcestershire sauce
  • 30g of honey
  • 1l chicken stock
  • 125g of caster sugar
  • 150g of caster sugar

Salad & Fresh Herbs

  • 1/2 bunch of thyme, finely chopped
  • 1 sprig of thyme
  • 4 bay leaves
  • 3 sprigs of thyme
  • 4 endive, small or baby

Fruit & Vegetables

  • 5 garlic cloves, finely chopped
  • 1 carrot, chopped
  • 1/2 leek, chopped
  • 2 shallots, chopped
  • 1 garlic clove, peeled
  • 4 quinces, chopped
  • 100g of red cabbage
  • 10 juniper berries
  • 2 lemons, juiced
  • 2 1/2 oranges
  • 1 lemon, juiced
  • 8 kale leaves, small

Cooking Sauces

  • 40g of red wine jus

Beverages

  • 300ml of white wine
  • 250ml of cider
  • 30ml of elderflower cordial
  • 300ml of port
  • 350ml of red wine
  • 200ml of water

Oils & Vinegars

  • 30ml of sherry vinegar
  • 150ml of pomace oil (1)
  • 60ml of olive oil, ideally infused with orange

Speciality Ingredients

  • 15g of liquid glucose

Delicatessen

  • 100ml of white balsamic vinegar