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Duck à l’orange, with roasted vegetables and a Boursin potato terrine

As part of the Westminster Kingsway College cookery competition. Recipe courtesy of Mia Tang.

Ingredients

  • Duck 1 leg, 1 breast and half carcase
  • 4 large orange juice and zest
  • 340g honey
  • 200g Vinegar
  • 500g Carrots
  • 250g Courgettes
  • 3 large red onions
  • 1 kg potatoes
  • 1 Garlic
  • 1 bunch of parsley
  • 1 bunch of sage
  • 1 Bunch of thyme
  • 150g Boursin cheese
  • 150ml Pineapple juice
  • 10g Chilli
  • 15g Cornflour

Method

Duck

  1. Rub honey and chilli onto the duck, roast for an hour and occasionally baste with duck fat.
  2. Serve immediately.

Sauce

  1. Zest and juice 1 orange, pineapple juice chilli into a pan, bring to the boil and recue by a third
  2. Stir in a cornflour slurry and simmer for 5 mins until mixture thickens
  3. Mix in chopped parsley
  4. Serve with charred orange segments

Sides

  1. Chop up carrots courgettes and onion in even pieces, oil and season the vegetables mix and roast on a tray, once coloured serve.

Terrine

  1. Sear carcase and colour, roast in the oven and use juices for potatoes.
  2. Slice potatoes on a mandolin, use fat of duck and Boursin cheese to brush between layers of potato, remembering to season with thyme, parsley, sage between each layer.
  3. Cook in the oven at 150c for 1 hour (goes in same time as duck).
  4. Serve potato terrine on the right of the plate, sliced breast on the left of the terrine, leg in the middle on top of the roasted veg, sauce poured in middle.