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Recipe: Hanbury Manor maple duck

PUBLISHED: 10:05 11 October 2015 | UPDATED: 13:48 14 October 2015

Hanbury Manor maple duck

Hanbury Manor maple duck

Archant

Try this show-stopping recipe at your next dinner party or romantic night in

Duck legs

Ingredients

4 duck legs, 250g butter,

1 carrot, 1 onion, 1 celery, 1 leek

200ml port, 300ml red wine

1 tbsp tomato puree, ½ head of garlic, thyme and bay leaf

1 ltr veal stock (Knorr cube)

1 ltr chicken stock (Knorr cube)

Method

Roast the legs in foaming butter in a hot pan until they are golden. Roast all the vegetables in heavy-based pan until golden brown. Add tomato purée and cook through. Add port and reduce to a glaze. Add red wine and reduce to a glaze. Add duck legs, both stocks and herbs. Cook on medium heat until the legs are tender (approx 2 hours). Leave in cooking liquor if you are cooling them down.

Duck breasts

Ingredients

2 duck breasts

½ tsp honey

½ tsp cracked black pepper

Method

Score the duck breasts with a sharp knife and cook skin side down until they start to go golden brown. Then roast at 190 degrees for seven minutes. Glaze with honey and cracked pepper. Rest for five minutes before cutting into six cubes.

Fondant potato

Ingredients

4 large potatoes

250g of butter

1 clove garlic

150ml veal stock

1 sprig thyme

Method

Cut the potatoes with a round cutter and place in heavy bottomed pan. Add cubes of butter, then add garlic and thyme. Add stock until potatoes are covered. Cook on moderate heat until potato is cooked.

Roast garlic

Ingredients

1 clove garlic

4 star anise

100 gm butter

Method

Roast the garlic, star anise and butter at 180 degrees for eight minutes.

Apricot purée

Ingredients

6 fresh apricots (or 300g dry)

100g castor sugar

1 tbsp white wine vinegar

¼ cinnamon stick

juice and rind of 1 orange

150ml still water

Method

If apricots are fresh, peel off the skins, then add the ingredients together and cook for 30 minutes. Blitz until smooth.

Presentation

Put the dish together as pictured. Reduce the duck leg liquor and use as a sauce. Garnish with pea shoot cress.

Recipe by Oakes Grill, Hanbury Manor, Ware.

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