Roast Duck
Ingredients
- 1 Whole Duck
- Spiced Glaze
Method
Duck Liver Toasties
Ingredients
- 4 Slices Brioche
- 50g Butter
- 100g Duck Liver Parfait
- Red Sorrel & Micro Herbs to finish
Method
Hay Baked Celeriac
Ingredients
- 1 Whole Celeriac
- 100g Hay
- 500g Plain Flour- Plus some for dusting
- 400ml Water
- 180g Sea Salt
Method
Port Sauce
Ingredients
- 40g Butter
- 1 shallot – Finely Diced
- 1 Bay Leaf
- 250 ml Red Wine
- 150 ml Port
- 20g Redcurrant Jelly
- 150 ml Duck Glace
Method
Spiced Glaze
Ingredients
- 150 ml Sherry Vinegar
- 6 Juniper Berries
- 1 Star Anise
- 1 Clove of Garlic sliced
- 280ml Red Wine
- 80g Caster Sugar
- 40ml Honey
Method
Pickled Blackberries
Ingredients
- : This recipe is for a batch of blackberries to keep for other dishes and an ideal way of using those autumn berries up.
- 600g Blackberries
- 160g Red Wine Vinegar
- 170ml Water
- 6 Juniper Berries
- 6 Whole Black Peppercorns
- 2 Bay Leaves
- Peeling of 1 Lemon
- 130g Caster Sugar
- 1g salt