Bursting with flavour, the rich duck in this recipe is perfectly balanced by the velvety texture of the celeriac and tangy cranberries.
1 whole Gressingham duck 2L chicken stock 150g Maldon salt 350ml Madeira 1 small celeriac 500g cranberries 1 satsuma 250ml orange juice 250ml Port 150g sugar 1 cinnamon stick 1 bay leaf 1kg sprout tops 2 shallots 4 large white onions 200ml milk 200ml cream 100g butter 1 garlic bulb 250g duck fat 1 bunch thyme 1 bunch rosemary 200g honey 1 sprig bronze fennel Salt and pepper
1. Separate the whole duck into the crown and the legs. Remove the wings and take out the wish-bone at the neck end of the duck.
2. Blend the Maldon salt with a couple of sprigs of rosemary, thyme and two cloves of garlic. Sprinkle all over the legs, vacuum pack and allow to marinate in the fridge for 24 hours. Once marinated, remove from the bag and rinse thoroughly. When clean, vacuum pack tightly again, with the duck fat and steam at 85°C for 8 hours.
3. To make the sauce, chop the duck wings, the duck neck and the wish bone into small pieces and fry in a little duck fat until golden brown. Add the carrot, shallot and garlic which have been chopped into small pieces. Season and caramelise the vegetables with the duck trimmings until everything is golden brown. Add a sprig of thyme, a bay leaf and de-glaze the pan with the Madeira and reduce until it is a syrup. Add the chicken stock and allow to simmer until reduced by 7/8ths. When reduced, season to taste and pass through a sieve, reserve in a small pan.
4. To make the spout top garnishes, firstly, remove some of the outer leaves, wash and place in a single layer in the SousChef Food Warming Drawer for 2 hours at 85°C or until completely dry and crisp.
5. With the remaining sprout top leaves, chiffonade very finely and set aside. Make a white onion puree by peeling a chopping the onions very finely along with two cloves of garlic, vacuum pack with 100g of butter, salt, pepper and a bay leaf and steam at 100°C for 90 minutes. When cooked, place in a saucepan with the milk and cream and slowly simmer until thickened, blend until smooth, removing the bay leaf before doing so.
6. For the sweet and sour cranberries firstly make a caramel with the sugar, adding in the cinnamon, sliced satsuma, Port and orange juice when it is golden brown. Reduce this syrup until thick and vacuum pack with the cranberries that have been cut in half, leave for three days in the fridge to marinate.
7. Wash and peel the celeriac, cut into 8 wedges and vaccum pack with ½ of the duck sauce, salt and pepper. Steam at 85°C for 90 minutes.
8. Fry the duck legs in a non-stick pan on a medium heat until the skin is crispy, leave to stay warm in the SousChef Food Warming Drawer at 85°C and then carve into 4 pieces with no bone.
9.Roast the duck crown on the Fan Oven Combination Steam setting at 210°C until a core temperature of 55°C is reached, season and brush with the honey and sprinkle with some thyme leaves and little sprigs of the fennel. Allow to rest.
10. To serve, carve the duck crown into two breasts and then each one in half. Place onto a warm plate. Add a piece of the crispy leg to each. Slice the celeriac wedges and place one piece next to the duck. Steam the chiffonade sprout tops for 1 minute at 100°C and mix with a little of the hot onion puree, place a spoon of this onto the plate topped with the crisp sprout leaves. Scatter some of the marinated cranberries around and then pour over the hot sauce.
With a great love for travel and food, Sven-Hanson Britt studied at Bournemouth and Poole College, where a specialised chef course run by the Royal Academy of Culinary Arts kick started his career in a big way; with an apprenticeship at The Ritz. Sven then went on to take part in MasterChef:The Professionals, which cemented his love of food even further and in May 2015 our partnership began. Appreciating the link between great cooking and great appliances, Sven was drawn to our reputation for precision, passion and uncompromising quality.
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