FOUR’s festive recipe #4

Name: FOUR’s festive recipe #4
Ingredients: 1 whole duck(ask your butcher to remove the duck breasts and legs and keep the carcass); 1.5lchicken stock; 1 sheet of Feuille de brick; 20g melted butter; 1 large Maris piper potato, peeled (You will need a Japanese Mandolin slicer for the potato, use the thinnest julienne blade); Duck breast (as above); Honey; 1 x 400g Celeriac Peeled and diced to a rough 1 cm cube; 200ml Milk; 300g Double cream; Salt and pepper; Water; 50g shallots, peeled and sliced thinly; 2 garlic cloves, crushed; 1 carrot peeled, cut in half length ways and sliced thinly; 1 sprig of thyme; 1lt veal stock; 150ml red wine; 100ml port; Pinch of five spice; Corn flour (optional); 1 large jacket potato, wide and deep; 500ml chicken stock; 250g unsalted butter; Ribbons of carrot; Pak choi leaves; Small mushrooms such as smiji or girolles

www.four-magazine.com

We're counting down 'til Christmas with 24 festive recipes by Michelin star chefs. Try this honey roasted duck breast recipe by Simon Hulstone for an alternative to Christmas turkey. Read on for...

Keywords

hotels & travel

View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

Share this recipe:

Ingredients

1 whole duck(ask your butcher to remove the duck breasts and legs and keep the carcass)
1.5lchicken stock
1 sheet of Feuille de brick
20g melted butter
1 large Maris piper potato, peeled (You will need a Japanese Mandolin slicer for the potato, use the thinnest julienne blade)
Duck breast (as above)
Honey
1 x 400g Celeriac Peeled and diced to a rough 1 cm cube
200ml Milk
300g Double cream
Salt and pepper
Water
50g shallots, peeled and sliced thinly
2 garlic cloves, crushed
1 carrot peeled, cut in half length ways and sliced thinly
1 sprig of thyme
1lt veal stock
150ml red wine
100ml port
Pinch of five spice
Corn flour (optional)
1 large jacket potato, wide and deep
500ml chicken stock
250g unsalted butter
Ribbons of carrot
Pak choi leaves
Small mushrooms such as smiji or girolles