Duck wellington & roast potatoes | Borough Market

Ingredients

• 1 high quality duck, broken down into the following:
• - 2 thighs, skin and bone removed, skin reserved for confit
• - 2 drumsticks
• - 2 breasts, skin removed and reserved for confit, inner fillets put aside
• - Any extra fat from the bird
• - Bones reserved for the sauce
• For the confit drumsticks
• - 1 carrot, sliced
• - 4 tbsp olive oil
• - Reserved duck skin, sliced
• - Reserved duck fat
• - 1 star anise
• - 1 bay leaf
• For the duxelles
• - 2 shallots, finely chopped
• - 2 tbsp olive oil
• - 250g chestnut mushrooms
• - 2 sprigs of thyme leaves
• For the hot suet pastry
• - 250g plain flour
• - A pinch of salt
• - 90g pork dripping
• - 100ml water
• For the wellington
• - Thigh meat and inner breast fillets
• - 3 juniper berries, crushed
• - Zest of 1 orange
• - A small handful of parsley, chopped
• - 1 batch of hot suet pastry
• - Confit drumsticks (see above)
• - Duxelles (see above)
• For the sauce
• - Duck bones
• - 1 orange, chopped into quarters
• - 1½ litres chicken stock
• For the roast potatoes
• - 6 maris piper potatoes