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Savory Duck Delight

Savory Duck Delight with wild mushroom risotto and orange and cranberry chutney. As part of the Westminster Kingsway cookery competition. Recipe courtesy of Oliver Jones.

Ingredients

  • Half Duck carcass
  • 1 Duck Breast
  • 1 Duck Leg
  • Salt and pepper
  • Vegetable oil
  • Wild mushrooms
  • Carrot
  • Celery
  • Onion
  • Shallot
  • Garlic
  • Thyme
  • Dried cranberries
  • Cinnamon stick
  • Cloves
  • Bramley apple
  • Sugar
  • Red wine
  • Double cream

Method

For the Duck Breast

  1. Pan-sear with a honey and balsamic glaze, creating a crispy skin while maintaining the juiciness of the meat.

Leg

  1. Slow cook in a red wine reduction, garlic, and thyme until tender.

Duck stock and broth

  1. Simmered with aromatic vegetables, herbs, a strained and reduced to a velvety consistency, serving as the stock for the risotto.

Wild Mushroom Risotto

  1. Creamy arborio rice cooked use the duck stock to create the risotto a wild mushrooms, Parmesan cheese and a touch of cream.

Orange and Cranberry chutney

  1. A zesty and sweet chutney that adds a burst of freshness to the dish.