GAME MASTERCLASS: Mallard Duck, Stovie, Tamarillo, Honey & Lavender
Recipe from Derek Johnstone
Mallard Duck (Dry Aged)
1 x Mallard Duck Crown
Sea Salt
Method
Dry the ducks completely with paper towel. Hang the ducks by their necks in the refrigerator for a minimum of 8 days. Preheat the oven to 190 oc. rub the bird with honey being sure to coat all of the skin, season with salt then coat the duck with the spice mix. Place on a roasting rack and roast for 8 minutes, rotate the ducks and return it to the oven for 8-9 minutes.
Spice Mix
2g Szechwan peppercorns
25g dried coriander seeds
12g cumin seeds
2g Dried Lavender
Method
Blitz the first three ingredients then add the dried lavender. Keep in a sealed container.
Duck Glaze
100g Honey per whole duck
Confit Tamarillo
1 x tamarillo fruit
25g Caster sugar
25mls Olive oil
Method
Blanch the tamarillo fruit in boiling water for 10 seconds, remove the skin than half the tamarillo.
Mix the caster sugar with the olive oil and cover the fruit. Slow roast the tamarillos for 30 minutes at 150 oc then turn and cook for a further 30 minutes.
Duck Stovie
350g Minced duck breast
600g Fatty pork
Pink salt
Pepper
Nutmeg
Port
Confit Duck Legs
200g Confit Duck Legs Picked
Farce gratin
100g Foie Gras
400g Chicken Liver
Method
Mince the duck breast, together and season with the salt, pepper, nutmeg & port.
Sear the liver and foie gras and pass through a tammy. Add everything together and cook a test piece to check the season.
Duck jus
5kg Roasted duck bones
1kg Carrots
1kg Onions
500g Celery
100g Garlic
2 bottles port
20 Litres Veal stock
2 calf’s feet split
Method
In a heavy based pan caramelise the mirepoix along with a few duck bones
Deglaze the pan with the port and reduce until the alcohol is cook out
Add the veal stock with the split feet and roasted duck bones
Simmer for 2-3 hours skimming regularly
Pass and reduce until required consistency is achieved.
Citrus Syrup for Jus
3 lemon
4 limes
2 oranges
167g Caster sugar
3-star anise
3mls Sherry vinegar
3mls Salt
Method
Zest and juice the lemons, limes, and oranges. Combine the juices in one bowl and zests in another. Place the sugar in a medium saucepan over medium heat. Caramelize to a deep amber colour. Add the star anise and citrus juices to stop the cooking. Reduce by three quarters, or until thick and syrupy. Add the zest and then chill. In a separate pot heat the duck jus and add 1 ½ tablespoons of the citrus syrup, then season with vinegar and salt