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Duck Nest influenced by Mexican and French ingredients

This dish is a modern take on duck à l'orange. Using the influence of Mexican and French ingredients. As part of the Westminster Kingsway College duck cookery competition. Recipe courtesy of Geraldine Sierra Torres.

Ingredients

  • Half a duck
  • Quarter of a white cabbage
  • 6 tsp Ancho chilli dried
  • 2 oranges
  • 6 blood oranges
  • 1 lemon
  • 2 onion
  • 350g Jerusalem artichoke
  • 30ml milk
  • 30ml double cream
  • 30g cream cheese
  • 50g cornflour
  • Microparsley
  • 1 Kissabel apple
  • 350ml cooking red wine
  • 300g unsalted butter
  • 230g caster sugar
  • 50ml Balsamic vinegar
  • 3g Agar Agar
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 2 potatoes

Method

  1. After butchering the duck carcass, chop the bones into small pieces and place in the oven to roast, the breast place in the freezer so the skin can be scored nicely.
  2. With the duck leg, separate the drumstick and thigh, get into a pan and cover with duck fat, place on the stove and bring to a boil. Once it boils cover with cartouche and double foil. Place in the oven 80˚C.
  3. Half the blood oranges and place a little bit of sugar on top, caramelise with a torch and then juice.
  4. Place 150ml of the blood orange juice into a pan along with 8g of sugar and 3g of Agar Agar. Bring to the boil. Add the juice of half a lemon to the rest of the blood orange juice and whisk in the agar mix in to incorporate. Place in a shallow pan and let cool in the freezer quickly.
  5. Colour lightly some mirepoix and add the red wine reduce . Place roasted bones inside and cover with veal stock. Let reduce , season once done (if seasoned too early it can be too salty as were reducing it) Pass it off and montee with butter at the end.
  6. Place ancho chillis in hot water so they soften up. Once soft cut into small cubes keeping the seeds, sweat down with shallots and add some orange juice to it. Place a little veal stock and reduce until thick. Season accordingly.
  7. Get duck out the freezer and score nicely. Let it come to room temperature.
  8. Peel the Jerusalem artichoke and place in a vac pack bag with lemon juice and salt. Steam until fully cooked through. Once cooked blend with milk, cream, and cream cheese. While blending add cold cubes of butter, season accordingly.
  9. Cut the cabbage into 2 nice portions keeping the root on so it holds together.
  10. Colour both sides of the cabbage and then place a little bit of veal stock and cover to steam so it cooks fully. Finish the cabbage with the gastrique until is nice and caramelised.
  11. Place the orange juice and zest, 100g sugar, 10ml of balsamic vinegar and 10ml of red wine into a pan and bring to boil, reduce until glossy.
  12. Cut apple for garnish and pick the microherbs.
  13. Blitz the gel and pass. Vac pack to remove any air bubbles and intensify the colour.
  14. Cut the potato into small strips and place in cold water to remove the starch. Once done squeeze out the water and mix with the cornstarch. Place into a ladle and press down another ladle on top. Fry until golden brown. Season once fried.
  15. Place duck breast into a cold pan and gradually bring up the heat so the fat renders down. Once skin is coloured nicely, flip and colour the other side for 3 mins. Place duck in the oven for 4 minutes skin side down. Rest and then carve.
  16. Check the duck confit and shred, removing the bone. Mix into the ancho chilli sauce. 
  17. Assemble everything into a nicely hot polished plate.