Duck Breast Recipe With Duck Leg & Swede Samosa - Great British Chefs

Ingredients

• 1 mallard, oven ready
• 1 knob of butter
• olive oil
• 100g of mirepoix
• 4 sprigs of thyme
• 5 peppercorns
• 2 juniper berries
• 1 bay leaf
• 1 shallot, peeled and finely chopped
• 1 tsp thyme leaves, chopped
• 1/2 garlic clove, crushed
• 570ml of brown chicken stock
• 100g of girolles
• vegetable oil
• oil
• butter
• 250g of pasta flour
• white wine
• 1 pinch of salt
• 1 swede
• 500g of rock salt
• 3 egg whites
• 1 tsp thyme leaves
• 4 parsnips, peeled, cored and chopped
• 300ml of milk
• salt
• pepper
• 1 handful of parsnip crisps