Roast Duck Crown with Duck Crousillant & Red Wine Jus Recipe · Gressingham

Ingredients

• 1 large Gressingham duck
• sunflower oil
• salt
• 1 pinch of caster sugar
• 1 peach
• 30g of butter, melted
• 2 bok choi, 12 leaves only
• 1 egg, lightly beaten
• sunflower oil, for deep frying
• 4 pack filo pastry sheets
• 0.5 tsp of quatre epice
• 2 tbsp of caster sugar
• 15g of butter
• 60ml of water, hot
• 100ml of orange juice
• 2 turnips, small
• 800g of duck fat
• 2 garlic cloves, bruised
• 1 sprig of fresh thyme
• 50g of shallots, sliced
• 500ml of beef stock
• 50g of button mushrooms, slice
• 50g of butter
• 1 garlic clove, minced
• 200ml of red wine
• 1 pinch of white peppercorns, crushed
• 1 pinch of lavender