- Serves: 2
- Cook Time: 40 minutes
- Prep Time: 30 minutes plus resting
- Effort: medium
- 1 duck, around 1 kg
- black pepper
- 2 large potatoes, peeled and cut into quarters
- 2 clove garlic, crushed
- 50 g unsalted butter
- 20 ml double cream
- 40 ml reduced fresh veal stock
- 20 ml red wine
- 20 Griottine cherries, and some of the syrup
- 4 salsify roots, peeled, cut into 10cm strips and brushed with lemon juice to prevent discolouring
- squeeze of lemon juice
- handful of parsley, chopped
- sprig of chervil
1. Preheat the oven to 240°C/gas 9.
2. Wash the duck and pat it dry. Prick the skin all over with a sharp knife, taking care not to cut the flesh. Rub with salt and place into an oven on a baking tray breast side down at 220 degrees Celsius for 30 minutes.
3. Next, turn over and roast for a further 10 minutes at your oven's highest temperature.
4. Remove from the oven and leave to rest.
5. Meanwhile, place the chopped potatoes and garlic in a pan. Season with salt, cover with water, bring to the boil and simmer until tender.
6. Drain well and mash, adding 25g of butter and the cream. Season with salt and freshly ground pepper, cover with cling film or baking parchment and set aside in a warm place.
7. Put the stock into a pan and add the wine. Bring to the boil and cook briskly until reduced by half, then add the cherries and syrup. Season to taste with salt and freshly ground pepper.
8. Meanwhile, bring a pan of water to the boil. Add in the salsify and cook for 2-3 minutes. Drain and refresh in cold water; drain again.
9. Heat the remaining butter in a heavy-based frying pan over a low heat. Add the salsify and fry until golden. Then add a squeeze of lemon and the parsley.
10. To serve, slice the duck in half and separate the leg from the breast. Arrange the duck portions on a warm serving plate. Pipe the mashed potato puree onto the plate, add the salsify, spoon over the cherry sauce and serve garnished with chervil.
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