You are visiting the Gressingham Foodservice website. Visit the consumer site.

Gressingham duck, apple and celeriac. As part of the Westminster Kingsway College cookery competition. Recipe courtesy of Jayden Stalick.

Ingredients

  • Half a Gressingham duck
  • 1 celeriac
  • 1 fennel
  • 1 shallot
  • 200g Nasturtium leaves
  • bronze fennel
  • 6 Granny Smith apples
  • 6 Pink Lady apples
  • 200g of butter block
  • 200g neutral oil
  • 800g apple juice
  • 200g white wine vinegar
  • 200g white caster sugar
  • 190ml red wine
  • Sprinkle of Szechuan peppercorns
  • Chinese five spice powder
  • Garlic granules
  • Maldon salt
  • Honey

Method

  1. To start get 6 Granny Smith apples and 5 Pink Lady Apple in the oven at 250˚c for about an hour. Start reducing the apple juice and half of your duck stock until both at a glaze. Start to prep the duck, take the breast off, and leave in the freezer for 25 minutes. With the leg, remove skin and bone and mince up with a knife add salt, 5 spice and garlic granules add to cling film and wrap in the shape of a sausage – (tie each end) – add to the fridge for later.
  2. While they are reducing peel and slice celeriac, once sliced round of the edges with a peeler, put in a vac pack bag and add in some butter and salt. Start getting you pickle on the boil, while getting hot, slice your fennel and set aside. Add the pickle to the fennel cling film and set aside. Finish the glaze by adding the stock to the apple juice and finish with honey and salt.
  3. Take your duck breast out of the freezer and score, once scored put back in the fridge. Slice up your shallot and add to a pan with any celeriac and fennel trimming, add the duck carcass and cook of till coloured. Once coloured add red wine and let reduce.
  4. At this point, get your celeriac in boiling water and cook till tender – about 10 – 15 minutes set aside and get the duck sausage on a simmer for 10 minutes. Once your red wine has reduced add the rest of your stock and reduce. The apples should be “burnt” at this point so take out and blend then pass through a chinois to ensure it is smooth season if needed and set aside for use later.
  5. Take the duck out of the fridge and put in a cold pan and add to the heat, start to cook your duck until 45˚c and let rest until 56˚c (once skin is golden brown throw in some butter and herbs and baste).
  6. Get one of your celeriac and 2 sausages and begin colouring them in a pan. Whilst colouring strain your stock and add to a clean pan. Add some of your glaze to the celeriac and sausage ensuring they get covered in the glaze. By now your duck should be done take off the pan and allow to rest – brush on some glaze and dust on some Szechuan peppercorns.
  7. Throw in some cold butter into your sauce until the right consistency and begin to plate ensuring plates are hot. Do a small quinelle of the apple puree to the front right of the plate, add half of the celeriac to the front left of the plate garnishing with some pickled fennel, add the sausage to the back right of the plate garnishing with 3 small bits of thyme and finally slice your duck in half ensuring it can balance on its side and add to the back left of the plate.
  8. Add your sauce, Nasturtium oil, apple crisps and bronze fennel and serve.