Name: Roast Challans duck with confit leg sarladaise, cime de rapa and blackcurrant sauce
Total time: 2 h
Ingredients: 3 ducks, (whole), ideally Challans; 150g of honey; 1 tbsp of black peppercorns, crushed; duck fat, as needed; sea salt; 18 shallots, peeled; 200ml of port; 300ml of red wine; 4 garlic cloves, sliced; 2 sprigs of thyme; 380g of potatoes, Tony uses Chipper Choice variety, cooked, peeled and grated; 75g of smoked pork belly, diced and sautéed (you could also use smoked bacon lardons); 5g of thyme leaves; 50g of shallots, finely chopped, cooked in a little butter until soft; 1 tsp sea salt; 200ml of creme de cassis; 100g of blackcurrants, (frozen); 1l brown duck stock; 1 handful of blackcurrants, (fresh); 1 handful of turnip tops, (cime de rapa), leaves stripped from their stalks

Roast Challans duck with confit leg sarladaise, cime de rapa and blackcurrant sauce

by Tony Fleming

Ingredients

Fresh Meat

3 ducks, (whole), ideally Challans
duck fat, as needed
75g of smoked pork belly, diced and sautéed (you could also use smoked bacon lardons)

Store Cupboard

150g of honey
1 tbsp of black peppercorns, crushed
sea salt
1 tsp sea salt

Fruit & Vegetables

18 shallots, peeled
4 garlic cloves, sliced
380g of potatoes, Tony uses Chipper Choice variety, cooked, peeled and grated
50g of shallots, finely chopped, cooked in a little butter until soft
100g of blackcurrants, (frozen)
1 handful of blackcurrants, (fresh)
1 handful of turnip tops, (cime de rapa), leaves stripped from their stalks

Beverages

200ml of port
300ml of red wine

Salad & Fresh Herbs

2 sprigs of thyme
5g of thyme leaves

Alcohol

200ml of creme de cassis

1l brown duck stock