Roast Duck with Sarladaises Potatoes Recipe - Great British Chefs

Ingredients

• 3 ducks, (whole), ideally Challans
• 150g of honey
• 1 tbsp of black peppercorns, crushed
• duck fat, as needed
• sea salt
• 18 shallots, peeled
• 200ml of port
• 300ml of red wine
• 4 garlic cloves, sliced
• 2 sprigs of thyme
• 380g of potatoes, Tony uses Chipper Choice variety, cooked, peeled and grated
• 75g of smoked pork belly, diced and sautéed (you could also use smoked bacon lardons)
• 5g of thyme leaves
• 50g of shallots, finely chopped, cooked in a little butter until soft
• 1 tsp sea salt
• 200ml of creme de cassis
• 100g of blackcurrants, (frozen)
• 1l brown duck stock
• 1 handful of blackcurrants, (fresh)
• 1 handful of turnip tops, (cime de rapa), leaves stripped from their stalks