Roast duck crowns with wilted watercress, butternut squash mousse and bigarade sauce
by Galton Blackiston

Ingredients

Fresh Meat

  • 2 duck crowns
  • 300g of duck wings

Fruit & Vegetables

  • 1 large carrot, diced
  • 3 celery sticks, diced
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 350g of butternut squash, peeled and cut into small cubes
  • 1 lemon
  • 3 oranges

Salad & Fresh Herbs

  • 250g of watercress

Oils & Vinegars

  • 1 dash of rapeseed oil
  • 3 tbsp of red wine vinegar
  • 1 dash of rapeseed oil

Store Cupboard

  • 4 gelatine leaves
  • 75ml of chicken stock
  • salt
  • black pepper, freshly ground
  • 45g of light brown sugar
  • 700ml of chicken stock
  • salt
  • black pepper, freshly ground

Dairy

  • 50ml of double cream

Beverages

  • 75ml of water