Roasted breast of mallard with crispy leg, pumpkin soup and roasted chestnuts

Ingredients

Game

  • 1 mallard

Store Cupboard

  • 10g of rock salt
  • 1 egg, beaten
  • 100g of plain flour
  • 1 handful of Panko breadcrumbs (1)
  • salt
  • black pepper
  • 500ml of chicken stock
  • 100ml of chicken stock
  • 5g of brown sugar
  • 150g of plain flour
  • 2 tbsp of pumpkin seeds, toasted
  • 100g of cornflour

Fresh Meat

  • 500g of goose fat

Oils & Vinegars

  • 100ml of olive oil
  • 1 tbsp of olive oil
  • vegetable oil

Fruit & Vegetables

  • 500g of organic pumpkin, cut into large chunks
  • 1 large onion, finely chopped
  • 1 orange, segmented and juice reserved

Salad & Fresh Herbs

  • 1 bunch of thyme

Dairy

  • 75g of unsalted butter, diced
  • 50ml of double cream
  • 10g of unsalted butter

Speciality Ingredients

  • 200g of chestnuts, peeled

Bakery

  • 10g of baking powder

Spices & Dried Herbs

  • 2 tbsp of sage leaves

Beverages

  • ice cold water