An impressive centrepiece dish, the richness of the meat is complimented by the fruity cherry sauce
- Duck crown (wing tips removed)
- Clear honey
- Picked thyme leaves
- 25ml Red Wine vinegar
- 50g sugar
- 8g agar agar
- 500g cherry puree
- 450g fresh cherries
- 10g salt
- Tenderstem broccolli
- Carefully score the skin and season all over with salt.
- Sear the crown in a medium to hot pan to render the fat and start to develop colour.
- Leave to cool, seal and vacuum on full.
- Submerge in preheated water bath, set to 62°C for 1hr 30min.
- Remove the bags and carefully remove the crowns.
- Off the bone: Cut the breasts from the crown and chill ready to cook. To reheat in a pan, skin side down and finish in the oven at 180C fan for approx. 5mins or until hot. When resting, brush with honey and sprinkle with picked thyme before serving.
- On the bone: Place skin side down in a pan to re crisp the skin for 5 mins. Stand on a baking tray and paint with honey. Roast in the oven for up to 15 mins till breast core temp is at 62C. Paint with more honey throughout roasting. Allow to rest for at least 5 mins, sprinkle with picked thyme before serving.
Sour cherry gel
- Bring the water, red wine vinegar, sugar, Agar Agar to the boil and cook for 2 mins.
- Whisk into cherry puree and set in the fridge.
- Dice and blitz in a blender till gel. Add a touch of water if needed to gain consistency. Store in a squeezy bottle.
- Prepare the cherries by cutting in half and removing the pit. Discard any that are soft or over ripe.
- Mix with the salt before placing in a sealable jar.
- Cover with the water and ensure the cherries are fully submerged then seal airtight.
- Leave to ferment at room temperature for 2 days then transfer to the fridge. They are ready to eat after 2 days but flavour is best after I week in the fridge.
- Remove outer leaves and trim stem to consistent length.
- Blanch in salted boiling water for 3-5 mins till al dente and heads still intact.
- Chill on ice and store ready for service.
- Prepare crown as desired, either on or off the crown.
- Refresh the broccoli in boiling water and finish with butter.
- To plate, pipe a swirl of cherry gel and add a fermented cherry to the blob of gel. Place the rested breast of duck onto the plate. Lay a small bunch of broccoli alongside. Serve with a jug of light duck sauce or spoon into the centre of the plate.