Grouse with Figs Recipe - Great British Chefs

Ingredients

• 4 grouse, large
• 200g of duck fat, melted
• 100g of thyme
• 1 garlic clove
• juniper berries
• 30g of Grue de cacao, finely chopped
• 50g of Panko breadcrumbs (1), fried
• 10g of chives, chopped
• salt
• pepper
• 330ml of Meantime Chocolate Porter
• 100ml of brandy
• 100ml of Madeira
• 300ml of port
• 1 star anise
• 2 juniper berries
• 2 black peppercorns
• 400ml of veal jus
• 40g of dark chocolate, 80%, freshly grated
• sherry vinegar to taste
• 2 figs, large and ripe
• 50g of caster sugar
• 3 heritage carrots, 1 yellow, 1 purple, 1 orange - tops reserved
• 50ml of water
• 100g of butter
• 1 baking potato, large, peeled in water
• 1.5l vegetable oil, for frying
• salt, for seasoning
• 30g of Valrhona Guanaja dark chocolate, 80%