- 4
Ingredients
- For the duckling breasts:
- 2 1.7-lb ducklings
- For the duckling stock:
- 5 1/2 lb duckling trimmings and carcasses
- 12 1/4 oz onion
- 5 1/4 oz carrot
- 5 1/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- cornflour
- For the cinnamon oil:
- 1/2 cup sunflower oil
- 1/2 oz stick cinnamon
- For the berry fruits:
- 8 red currants
- 12 bilberries
- 16 wild strawberries
- 8 raspberries
- 4 blackberries
- 1 mango
- 1 pear
- 1 peach
- 4 grapes
- To finish:
- 4 fresh mint leaves
- 4 fresh basil leaves
- 4 fresh fennel leaves
Preparation
Step 1
For the duckling breasts:
1. Clean the duckling and remove the thighs and breasts with part of the carcass. Cut off the wings, neck and the rest of the carcass.
2. Keep the thighs for another dish.
3. Keep the breasts on one side.
4. Use the rest of the bird for the meat stock.
For the duckling stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the carcasses .
2. Clean the carcasses of any excess fat and trimmings.
3. Roughly chop the carcasses up and brown in the oven at 355ºF. Stir from time to time so that they brown evenly.
4. Drain off any excess fat and deglaze with the red wine and stir to make sure you get all the juices.
5. Cut the vegetables into small pieces. Brown in the oven in a little oil at 300ºF.
6. Once they begin to brown all over, add the tomato quarters. Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
7. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
8. Once the liquid has started to boil, lower the heat so that it simmers for 3 hours.
9. Strain and leave to cool so the fat solidifies. Scrape it off.
10. Reduce until you have a tasty, thick stock. Strain.
11. Season with salt and thicken with a little cornflour.
For the cinnamon oil:
1. Break up the cinnamon stick, put it in a pan and cover it with sunflower oil.
2. Heat to 140ºF and panfry for 20 min.
3. Leave to cool and keep in the fridge.
For the berry fruits:
1. Cut the raspberries, blackberries and grapes in half. Keep in a damp cloth.
2. Cut 4 ½" cubes from the pear, mango and peach (make sure you cut them at the last minute to avoid their turning brown). Keep in a damp cloth.
Final Steps & Preparation:
1. Brown the duckling breasts with the skin side down for approx. 2 minutes and the underneath for 4 minutes. Leave to rest for 10 to 15 minutes.
2. Seal the pear, mango, peach and strawberry cubes.
3. Remove the bones and skin from the duckling breasts. Arrange on a dish and place all the fruit on top.
4. Heat the duckling sauce and split with the cinnamon oil.
5. Heat the duckling with the fruit in the salamandra and drizzle with the duckling and cinnamon sauce.
6. Finish the dish by placing the fresh herbs on top of the duckling breast.