Duck with Sauerkraut Potato Dumplings Recipe - Great British Chefs

Ingredients

• 1 duck, wings, wishbone and back removed to create a crown with the legs still attached (reserve all the trimmings for the sauce) – you can ask your butcher to do this for you
• 6l water
• 300g of salt, plus extra for seasoning
• 1 bunch of rosemary
• 1 bunch of thyme
• 1/2 garlic bulb
• sesame seeds, for sprinkling
• 100g of unsalted butter
• 50g of onion, sliced
• 30g of carrots, sliced
• 30g of leek, sliced
• 30g of celery, sliced
• 100g of button mushrooms, sliced
• 500g of red wine
• 800g of brown chicken stock
• 20g of whipping cream
• 1 bouquet garni
• 25g of runny honey
• 2 pinches of five-spice powder
• 15g of red wine vinegar
• salt
• freshly ground black pepper
• arrowroot, or cornflour, to thicken (optional)
• 50g of runny honey
• 50g of light soy sauce
• 1 garlic clove, finely chopped
• 20g of white wine vinegar
• 20g of sesame seeds
• 600g of Maris Piper potatoes
• 100g of potato flour
• 1 egg yolk
• 30g of dried porcini mushrooms, soaked in boiling water for 20 minutes (reserve the liquid)
• 600g of sauerkraut
• 1 onion, chopped
• 200ml of chicken stock
• 1/2 bunch of parsley, finely chopped
• 1/2 bunch of chives, finely chopped, to garnish
• 1 hispi cabbage, roughly chopped
• 3 onions, halved and unpeeled
• 3 sprigs of thyme
• 20ml of sherry vinegar
• rapeseed oil, for drizzling