Duck, quince puree, orange infused endive and candied orange peel by Kerth Gumbs, Ormer Mayfair

Serves

2

Prep Time

50 mins

Cooking Time

4 hrs 30 mins

Ingredients

For the Duck

• 1 whole duck, crown and legs jointed
• 1 tsp Chinese five spice
• 120g rock salt
• 10g thyme
• 10g rosemary
• 30g crushed garlic

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For the Barbecue Sauce

• 260ml ketchup
• 260ml hoisin sauce
• 150ml red wine jus
• 10ml Worcestershire sauce
• 1tsp Chinese five spice
• Salt and pepper
• 100ml duck fat

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For the Quince puree

• 4 bay leaves
• 20 juniper berries
• 10 star anise
• 2 tbsp ground cinnamon
• 8 quince, peeled, cored and chopped
• 200g red cabbage
• 250g caster sugar
• 750ml red wine
• 600ml port
• Juice of 3 lemons
• 200ml pomace or olive oil

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Candied orange peel

• Zest of 10 oranges, cut into thin julienne strips
• 600g sugar
• 800ml water
• 60g glucose
• Juice 2 lemons

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For the Endive

• 8 baby endive
• 10ml white balsamic vinegar
• 60ml orange infused oil
• thyme sprigs

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For the Garnish

• 2 medium sized kale leaves, blanched
• Fennel throngs
• Cider jus, optional
• Granola of your choice, option

Method

Duck Legs

• Put the rock salt, thyme, rosemary and garlic in a food processor and blitz until smooth, the herbs and garlic should no longer be visible in large chunks. Rub and coat the duck legs in the salt mixture then cover and place in the refrigerator for 6 hours. Rinse in cold water before using.
• Preheat a sous-vide machine to 80C. Put in rinsed duck legs in a vacuum-pack or large sandwich bags with a little of the duck fat. Seal or compress the bags then cook sous-vide for 3-4 hours, until the meat is soft and tender.
• Remove the duck legs from the bags and let cool then pick the meat from the bones and set aside.
• In a bowl, stir together the barbecue sauce ingredients then add the duck leg meat and mix. Set aside. Warm the mixture through in a pan on low heat before serving.

Quince puree

• Put the bay leaves, juniper berries, star anise and ground cinnamon inside a piece of muslin cloth and tie with string to secure.
• Put the muslin bag in a pan with the peeled, cored and chopped quince, shredded red cabbage, sugar, red wine and port. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half and the quince has softened.
• Remove from the heat, let cool then pour in a blender. Pour in the lemon juice and pomace oil then blend until smooth.

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Candied orange peel

• Bring a pan of water to a boil then add the orange zest strips and blanch for 30 seconds. Drain in a sieve and refresh under cold running water, then drain again and set aside. Repeat this process five times.
• Add the blanched zest to a pan along with the sugar, water and glucose. Cook on a medium heat until the mixture reaches 112C, then remove from the heat and stir through the lemon juice.

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Baby endive

• Cut the endives in half lengthwise, place in a vacuum bag then add the white balsamic vinegar, orange infused oil and sprigs of thyme. Compress or seal then set aside.

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Assembly

• To finish, slice the duck breast into a diamond shape and top in the middle with 1 tablespoon of the pulled duck leg meat.
• Cover with one kale leaf followed by half a compressed endive. Add a quenelle of quince puree, garnish with the fennel throngs and finish with the optional garnishes, if desired.