Roast duck crown with turnip, peach, duck croustillant and red wine jus

  • medium
  • 2
  • 60 minutes
Not yet rated

Classic flavours are prepared in a new and exciting manner from chef Luke Tipping . Turnip can seem an uninspiring ingredient at times, yet is presented as an exquisite fondant alongside the roast duck crown. Peach adds a sweeter note to counter the richness of the duck in this recipe.

First published in 2015









Red wine sauce


  • Deep fat fryer
  • Pastry brush
  • Pastry cutter


If choosing to do the confit yourself, remove the legs from the duck, season generously with salt and leave overnight for a minimum of 12 hours
Leave the breasts on the bone and lightly score the fat with a sharp knife. Leave in the fridge until required
Melt the duck fat in a pan with garlic and thyme. Brush the salt off the duck legs and place into the duck fat and place into a preheated oven at 95˚C for 3 hours
Remove the legs from the fat and allow to cool until warm. Remove the legs from fat, pick away the meat from the bone and discard the skin and bone
Shred the duck meat and mix with the quatre epice to form the filling for the filo pastry. Form 4 cigar shapes about 6cm long and 1cm thick and set aside
  • 1/2 tsp quatre epice
Cut the filo sheets into rectangles 10 x 7cm. Brush each one lightly with the beaten egg, place in the filling and roll up tightly to hold the filling and for and croustillant. Store in the fridge until required
To cook the turnips, peel and trim into 4 discs. Use a pastry cutter to neaten up the edges into a circle. Cook the turnip in salted boiling water until tender, but still firm. Refresh in iced water and drain
Heat the sugar in a deep pan over a medium flame until a golden caramel forms. Add the water slowly and take care as it will spit from the pan. Stir to dissolve the caramel and add the spice and orange juice
  • 2 tbsp of caster sugar
  • 100ml of orange juice
  • 1/2 tsp quatre epice
  • 60ml of water
Simmer for 2-3 minutes until syrupy and then stir in the butter. Add the turnips, season with a little salt and pepper and heat through before serving
Preheat the oven to 250˚C/gas mark 7. Remove the duck crown from the fridge and allow to stand for 30 minutes
Brush the duck with sunflower oil, season with salt and roast for 12 minutes. Remove from the oven and allow to rest in a warm place for 30 minutes
  • sunflower oil
For the red wine sauce, heat a little sunflower oil in a medium pan. Sauté off the shallots, garlic and mushrooms until soft and lightly golden. Add the red wine and reduce by 2/3, then add the beef stock, lavender and thyme. Simmer and reduce by half, strain and whisk in the butter to serve
Cut the peach into wedges and brush with a little butter and a sprinkle of sugar. Lightly grill to warm through. Remove the duck breast from the bone and warm through in the often for 1-2 minutes
Heat a deep fryer to 180˚C and cook the duck croustillant until golden. Remove from the oil, drain and season with salt
  • sunflower oil
Heat the remainder of the melted butter in a pan over a medium heat and sauté the bok choi until just softened. Remove from and pan and drain off any excess liquid
Slice the duck breast into 2 and lay down in the centre of each plate. Arrange the peach, bok choi, duck croustillant and turnip next to the duck and drizzle over the sauce. Serve immediately
First published in 2015

Luke describes his style as ‘very natural, very seasonal and free flowing’

Get in touch

Please sign in or register to send a comment to Great British Chefs.