Roast duck with glazed duck leg, pumpkin cream, chicken liver mousse and spicy duck gravy

For a main course this autumn, we’re serving a really lovely, spicy and warming dish with an underrated main ingredient – duck. You can do so much with duck and in this dish we use the whole bird so you as a guest will learn a lot about how to utilize all the parts of this delicious bird. The recipe serves 10 guests.

Duck

• 3 kg Duck breast on the bone

Preheat the oven to 260°C hot air. Boil water and prepare an ice bath. Gently score the skin with a small paring knife. Dip the breast in boiling water for 40 seconds, cool in ice bath and repeat once. Season the skin with salt, then place the duck on a rack and roast for 7 minutes at 260°C. Ventilate the oven, reduce the heat to 140°C and bake the duck for about 20 minutes or until the internal temperature reaches 57°C. Leave to rest for 20 minutes. Cut the breasts from the crown and fry in duck fat until the skin is crispy. Season with salt and pepper just before serving.

Duck stock

• Duck carcass, wings and neck
• 500 g Chicken broth
• 2 Carrots
• 2 Parsnips
• 1 Brown onion
• 1/2 Garlic bulb
• 5 g Black pepper corns

Roast the duck carcass, wings and neck on a baking sheet in the oven at 160°C for about 2 hours. Peel and roughly chop the vegetables. Place the carcass, wings and neck in a pressure cooker with the stock, vegetables and black pepper. Cover with water, put the lid on and pressure cook for about 1 hour. Carefully release the pressure and remove the lid. Then boil down the broth to the desired consistency. Strain and simmer.

Duck sauce

• 2 Banana shallots
• 2 Garlic cloves
• 1 Duck liver
• 7 sprigs of Thyme
• 3 Star anise
• 5 g Black pepper
• 5 g Sichuan pepper
• 50 g Cane sugar
• 50 g Cognac
• 100 g Madeira
• 450 g White wine
• 2 Oranges
• 30 g Butter (room temperature)

Peel and chop the shallots and garlic. Heat a pan with a little cooking oil and fry the onion with the spices until golden brown. Add the cane sugar and continue to caramelize. Pour in the cognac and flambé, then quench with Madeira and the white wine.
Cook down to the desired consistency. Zest the oranges and squeeze out the juice. Reduce the heat and add the zest and juice. Leave to infuse for at least 30 minutes. Strain the sauce and let it simmer. Add the duck stock and cook down until the sauce is thick and flavorful. Finally, season with salt and pepper and finish with a knob of butter.

Pumpkin cream

• 1 kg Butternut squash
• 120 g Butter
• 50 g Ginger
• 1 Clove of garlic
• Champagne vinegar

Preheat the oven to 160 °C. Peel the pumpkin and cut it into cubes. Roast the pumpkin cubes in the oven for about 1 hour. Brown the butter and grate the ginger and garlic into the hot butter, leave to cool. Remove the pumpkin and place in a mixer jug. Blend the pumpkin with the browned butter and season with salt, pepper and a little champagne vinegar.

Chicken liver mousse

• 2 Banana shallots
• 1 Clove of garlic
• 25 g Butter
• 16 cl Brandy, Port, Madeira, wine
• 200 g chicken liver
• 1 Egg
• 50 g Double cream
• 8 g Salt
• 2 g Pepper
• 200 g Butter

Finely chop the onion and garlic. Sweat the onion in a pan with the small amount of butter. Add the alcohol and reduce until about 30% of the liquid remains. Cool the reduction in an ice bath. Mix the chicken liver, reduction, eggs, cream, salt and pepper until smooth. Add the butter in a thin stream while continuing to mix.
Divide the batter into silicone molds and bake in a 120°C oven for about 15 minutes, until the internal temperature reaches 72°C. Freeze the molds directly in a blast chiller (or put them directly in the freezer).

Duck legs

• 2 Confit duck legs
• 50 g Cointreau
• 30 g Golden syrup

Pick the meat from the duck legs off the bone and fry crispy in duck fat. Add the Cointreau and flambé. Pour in the syrup and let caramelize.

*Remember to keep the pan away from the extractor fan when flambéing so the flames don’t get sucked up into the fan hood!

Kohlrabi

• 2 Kohlrabi
• Orange infused Pickling liquid

Peel the kohlrabi and turn it on the vegetable lathe. Trim the slices and cut them into strips about 30 cm long. Vacuum pack together with the pickles.

Lettuce and chervil

• 5 Heads of lettuce
• 30 g Chervil

Trim the lettuce and cut it in half. Place the lettuce on a plate, cover with damp paper and store in the refrigerator. Pick the chervil and store with damp paper in the refrigerator until it is time to serve.