Balsamic Blackberry Duck

Ingredients

• 1.7 kg duck
• 1 sheet filo pastry
• 2 eggs
• 450 ml brown chicken stock
• 2 shallot
• 2 garlic
• 2 sprigs of thyme
• 150 ml red wine
• 2 Savoy cabbage leaves
• 400 g carrots
• 50 g butter
• 300 g maris piper potatoes
• 50 ml milk
• 50 ml water
• 50 g duck fat
• 60 g plain flour
• 500 ml vegetable oil
• 50 ml balsamic vinegar
• 20 g red current jelly
• 85 g frozen blackberries
• 2 baby beets
• 1/4 pnt pea shoots