Roast Duck Crown with Duck Crousillant & Red Wine Jus Recipe · Gressingham
This duck recipe has all the texture and flavour needed to impress any guest. Made with roasted duck crown.
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.gressinghamduck.co.uk.
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 packs filo pastry sheets
- 1/2 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
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