Recipe - 1 Roasted Gressingham Duck With Apple Shallot And Chante

1 1 One half kg Gressingham Duck
20 ml Vegetable oil
20 g Unsalted butter
1 Sprig thyme

STUFFING
70 g Shallots; (finely minced )
120 g Cox's apples; (finely minced )
120 g Chanterelle's; picked and
washed
50 g Unsalted butter
150 g Breadcrumbs

SAUCE
200 ml Duck jus
20 g Unsalted butter

TURNIP MASH
350 g Turnips; peeled, 2cm dice
100 g Maris Piper potatoes
60 g Unsalted butter; melted
100 ml Double cream
One fourth bn Watercress; washed and
picked
Salt and pepper

Stuffing: Heat a nonstick frying pan and add 20g of unsalted butter.
When the butter is hot, gently saut‚ the Chanterelle's and season
them. When the Chanterelle's are cooked, place in a small colander to
drain and cool down. When the mushrooms have cooled, finely chop.

In a small saucepan heat up 30g of unsalted butter. Add the shallots
and sweat for about 5 minutes until translucent. Add the mushrooms
and apples and a few thyme leaves and sweat for a further 10 minutes.

Take the pan off the stove and stir in the breadcrumbs a few at a
time with a fork until you have a fluffy stuffing mix. Adjust
seasoning and keep in a place to cool.

Duck: Take the duck and check the insides for any giblets and remove.
Season the inside of the duck with salt and pepper and fill with the
stuffing. Tie the duck and season the outside.

In a saucepan heat up the vegetable oil and seal the duck on all
sides. Place the duck on its back and place some knobs of butter on
the duck.

Place the duck in a preheated oven at 150c for about 1 hour, basting
regularly so the skin goes golden and crispy. Take the duck out when
cooked and rest on a wire rack breast side down.

Cut the duck into portions and serve each portion with a spoonful of
the stuffing on a silver flat.

Sauce: Heat up the duck jus and whisk in the butter. Spoon a little
jus over the ducks and serve the rest in a sauceboat. Garnish with
watercress.

Turnip mash: Boil the turnips and potatoes separately in salted water
until tender. Drain the potatoes and turnips and dry out a little
over the stove. Mash the potatoes and turnips with a potato ricer
into a bowl.

Add the double cream and melted butter. Adjust seasoning and reheat
the puree on the stove. Serve the puree separately in a vegetable dish
alongside the duck.

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