Duck Crowns, Butternut Squash, Bigarade Sauce - Great British Chefs

Ingredients

• 2 duck crowns
• 1 large carrot, diced
• 3 celery sticks, diced
• 1 onion, chopped
• 2 garlic cloves, chopped
• 250g of watercress
• 350g of butternut squash, peeled and cut into small cubes
• 1 dash of rapeseed oil
• 4 gelatine leaves
• 75ml of chicken stock
• 50ml of double cream
• 75ml of water
• salt
• black pepper, freshly ground
• 1 lemon
• 3 oranges
• 45g of light brown sugar
• 3 tbsp of red wine vinegar
• 300g of duck wings
• 700ml of chicken stock