The Bildeston Crown

Roasted breast of duck with heart stew, gizzard sausage, confit duck legs, dauphinoise potatoes and squash puree

NB: For this recipe you will need an espuma gun and carbon dioxide cylinders.

Ingredients

2 small ducks or wild mallards, breasts removed, bones removed from legs and reserved, leg meat separated into thighs and drumsticks, hearts and gizzards reserved (ask your butcher to do this for you)
For the heart stew
3 sprigs fresh thyme, leaves only
2 garlic cloves
500ml/18fl oz red wine
400g/14oz duck hearts (see above), white parts trimmed, each heart cut into quarters
50g/2oz butter
110g/4oz celeriac, peeled, chopped
110g/4oz carrots, peeled, chopped
110g/4oz onions, peeled, chopped
1 litre/1¾ pints demi-glace
handful chopped fresh parsley
For the duck consommé
duck leg bones (see above)
150g/5oz mirepoix (mixture of finely chopped carrot, onion, celery and leeks)
1 tbsp tomato purée
150ml/5fl oz red wine
2 free-range egg whites
1 duck breast (see above)
For the duck legs
4 duck legs, cut into drumsticks and thighs
1 litre/1¾ pints duck fat
2 sprigs fresh thyme, leaves only
2 garlic cloves
flour, for dredging
1 free-range egg, beaten
dried breadcrumbs, for dredging
vegetable oil, for deep frying
For the gizzard sausage
sea salt
125g/4½oz duck gizzards (see above)
duck fat reserved from duck legs ingredients (see above)
1 chicken breast
1 free-range egg white
200ml/7oz double cream
4 slices Parma ham
For the clementine foam
10 clementines
1 clove
1 star anise
1 cardamom pod, lightly crushed
25ml/1fl oz brandy
splash orange juice
For the dauphinoise potato
butter, for greasing
110ml/4fl oz double cream
110ml/4fl oz milk
1 garlic clove
pinch freshly grated nutmeg
salt and freshly ground black pepper
4 large Maris Piper potatoes, peeled, finely sliced on a mandolin
For the squash purée
110g/4oz butter
1 chestnut squash or butternut squash, peeled, seeds removed, finely sliced
50ml/2fl oz hot chicken stock
For the duck breast and kale
200g/7oz kale, leaves only, washed
50g/2oz butter
salt and freshly ground black pepper

Method

1. For the heart stew, in a bowl, mix together the thyme, garlic and red wine until well combined. Add the pieces of duck heart and stir to coat them in the marinade. Set aside for 24 hours to marinate, then remove the hearts and pat dry with kitchen paper.
2. Meanwhile, for the duck consommé, preheat the oven to 140C/275/Gas 1.
3. Place the duck bones into a roasting tray and roast for three hours, or until all of the fat has melted and the bones are dry. Set aside.
4. Heat the butter in a frying pan over a medium heat. Add the mirepoix vegetables and fry for 3-4 minutes, stirring well, or until softened and golden-brown.
5. Add the tomato purée and continue to fry for a further 2-3 minutes.
6. Add the reserved duck bones and the red wine, then add enough boiling water to cover the duck bones. Bring the mixture to a simmer, then continue to simmer, uncovered, for 4-5 hours, skimming the fat from the surface of the liquid regularly.
7. Pass the mixture through a fine sieve and discard the bones and mirepoix vegetables. Return the strained liquid to a clean saucepan and bring to a simmer. Continue to simmer until the volume of liquid has reduced by about three-quarters and the consommé is thick and dark.
8. In a food processor, blend the egg whites and one of the duck breasts until smooth. Add the mixture to the consommé and return the mixture to a simmer (do not stir the mixture or let it boil). Simmer gently for 12-15 minutes, carefully skimming off any impurities that rise to the surface of the liquid.
9. Strain the consommé through fine muslin into a clean bowl. Set aside and keep warm.
10. For the duck legs, preheat the oven to 140C/275F/Gas 1.
11. Place the duck legs into an ovenproof dish and cover with the duck fat. Add the thyme and garlic to the mixture, then cover the dish with greaseproof paper. Transfer to the oven and cook for 2-3 hours, or until the meat is tender. (Reserve the cooking fat.)
12. Set the drumsticks aside to cool, then chill in their fat in the fridge until set.
13. Flake the thigh meat into fine shreds, set aside until cool, then chill in fridge until cold.
When the thigh meat has chilled, roll the shredded meat into four balls about the size of ping-pong balls. Return to the
fridge and chill again.
14. Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto another plate. When the balls of duck have chilled, dredge each first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until covered.
15. Heat the oil in a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) When the oil is hot, carefully lower the coated duck balls into the oil and fry for 2-3 minutes, or until crisp and golden- brown and heated through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
16. Meanwhile, for the gizzard sausage, sprinkle the sea salt onto the duck gizzards and set aside for five hours. Rinse well.
17. Place the gizzards into an ovenproof dish and cover with the duck fat used to cook the drumsticks. Cover the dish with greaseproof paper. Transfer to the oven and cook for 2-3 hours, or until the gizzards are tender.
18. Set the gizzards aside to cool, then chill in their fat in the fridge until set.
19. In a food processor, blend the chicken breast to a paste, then add the egg white and blend again until smooth. With the motor running, gradually add the cream in a thin stream, until all of the cream has been incorporated into the
mixture and the mixture is smooth.
20. Fold the cream mixture into the chilled confit gizzards.
21. Place a sheet of heatproof cling film onto a work surface and spoon the mixture onto it. Spread the mixture into a long sausage shape, then roll the cling film tightly around it to form a long sausage about 20cm/8in long.
22. Bring a large pan of water to a simmer. Carefully lower the gizzard sausage into the water and poach for 18-20 minutes, or until cooked through. Remove from the pan using a slotted spoon and set aside to cool. When cool enough to handle, remove the cling film, then wrap the Parma ham around the sausage. Chill the gizzard sausage in the fridge until needed. Before serving, cut it into four equal pieces.
23. For the clementine foam, bring all of the clementine foam ingredients to a simmer in a large pan. Continue to simmer for 45 minutes to one hour, or until the clementines are completely soft.
24. Transfer the mixture to a food processor and blend until smooth, then strain the puréee through a fine sieve.
25. Pour the clementine puré into an espuma gun and charge with carbon dioxide cylinders. Keep warm.
26. Meanwhile, for the dauphinoise potatoes, preheat the oven to 180C/350F/Gas 4. Grease a 12.5cm x 7.5cm x 5cm/5in x 3in x 2in ovenproof dish with butter.
27. In a pan, heat the cream, milk, garlic and nutmeg over a low to medium heat for 6-8 minutes (do not allow to boil).
Season the mixture, to taste, with salt and freshly ground black pepper. Discard the garlic clove.
28. Arrange the potato slices in layers in the prepared dish until they reach three-quarters of the way up the sides of the dish.
29. Pour the garlic cream mixture over the potatoes until it covers the potatoes. Cover the dish with aluminium foil and transfer to the oven. Bake for 45 minutes to 1 hour, or until the potatoes are tender.
30. Remove the potatoes from the oven (keep the oven on) and place a tray slightly smaller than the dish onto the top of the potatoes. Weigh the tray down with a heavy saucepan, then set the potatoes aside for two hours, or until cold.
31. Meanwhile, for the squash purée, heat the butter in a large frying pan over a medium heat. When the butter is foaming, add the squash slices, in batches, and fry for 8-10 minutes, turning once, or until very soft. Repeat the process with the remaining batches of squash.
32. Transfer the softened squash to a food processor and blend to a smooth purée, adding a little of the chicken stock to the mixture as necessary during blending.
33. Strain the mixture through a fine sieve and set aside until ready to serve. Keep warm.
34. When the duck hearts have marinated, continue with the heart stew. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the marinated duck hearts and fry for 2-3 minutes, or until browned on all sides.
35. Add the vegetables and continue to fry for 4-6 minutes, or until softened.
36. Add the demi-glace and continue to cook until the hearts are tender. Stir in the chopped parsley just before serving.
37. Just before serving, turn the dauphinoise potatoes out onto a clean work surface and cut it into 5cm x 2.5cm/2in x 1in rectangles. Return the dauphinoise potatoes to the oven for 5-8 minutes, or until warmed through.
38. For the duck breast and kale, heat a large ovenproof pan over a high heat. When the pan is hot, add the remaining duck
breast, skin-side down, and the gizzard sausage and fry for 6-8 minutes, or until the skin of the duck breast is crisp and golden-brown.
39. Transfer the pan to the oven and continue to cook for 2-3 minutes, or until the sausage is cooked through and the duck breast is cooked to your liking.
40. Bring a pan of salted water to the boil. Add the kale and boil for 1-2 minutes, or until just tender. Drain well and refresh in ice cold water, then drain again.
41. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the kale and fry for 1-2 minutes, stirring well, until coated in the butter and warmed through. Season, to taste, with salt and freshly ground black pepper.
42. To serve, place two rectangles of dauphinoise potatoes onto each of four serving plates. Carve the duck breast into thin slices and arrange some of them on top of the dauphinoise potato rectangles. Place one confit duck ball alongside each serving. Pile the kale alongside and lay a slice of the gizzard sausage and a duck drumstick on top. Smear the squash purée onto the outer edge of the plate. Pour the hot consommé into shot glasses and place one onto each plate. Squeeze some of the clementine foam on top. Serve portions of the heart stew alongside in small serving bowls.

Suffolk Pheasant to share, served with boulangère potatoes, sprouts and chestnuts

Serves 2

Ingredients:

• One pheasant – prepared
• 2 L good chicken stock
• 8 rashers of streaky bacon or pancetta

Garnish:

• 8 Potatoes thinly sliced
• 4 Onions, peeled and thinly sliced
• 100g butter
• 250g Brussels sprouts
• 1 pack of vacuum packed chestnuts or fresh or frozen equivalent (approx 350g)
• 6 baby onions
• Double cream to finish
• ½ lemon

Method:

• Prepare the Boulangère potatoes  in advance by greasing a small tray.
• Caramelise the sliced onions by cooking slowly until they reduce.
• Add 250ml of the chicken stock and season.
• In the greased tray place alternate layers of sliced potato and the onion gravy.
• Finish with a few knobs of butter.
• Heat the oven to 160° and cook the potatoes for 30 minutes.  The increase the heat to 180°.  This is a good time to start on the pheasant.
• Bring 1.75L of the chicken stock to simmering point.
• Place the prepared pheasant in the simmering stock and poach for 2 minutes breast down and 2 minutes on its back, to keep the meat moist.
• Remove the bird and reduce the stock to a syrup consistency.
• Cover the bird with 4 of the rashers and roast in the oven at 180°C for 5 minutes.
• Leave the bird to rest whilst preparing the garnish.
• Top and half the sprouts and simmer in a pan of salted water for 4 minutes.
• Drop the baby onions in boiling water for 2 minutes to cook.
• Grill the remaining bacon or pancetta.
• Sauté the onions and chestnuts to colour and add the bacon, diced and the sprouts.
• Deglaze the pan with the reduced chicken stock and add the lemon zest, seasoning and enough cream to create a sauce consistency.
• To finish, remove the legs and breast from the bird.  Place on the boulangère potatoes and garnish with the bacon, vegetables and sauce.

Suffolk Red Poll Beef Stew & Dumplings

Serves 4

Ingredients

Stew:

• 1 KG red poll braising steak – diced
• I bottle of good red wine (Don’t use one you would not be prepared to drink)
• ¼ bunch of fresh thyme
• Diced vegetables:
• ( ½ head of swede; 4 carrots; 1 onion; I head of celery; 2 large Maris Piper potatoes)
• 1 L of good beef stock
• 1 L tomato juice or tomato passata
• 2 Tablespoons of tomato purée
• 1 tablespoon plain flour

Dumplings:

• 100g beef suet
• 200g self raising flour
• ½ lemon zested
• ½ bunch curly parsley

Method

• Marinade the beef in the red wine and thyme for at least 24hours
• Drain off the beef and pat dry.  Retain the marinade
• Sauté beef in a little vegetable oil until brown and remove from pan
• In the same pan, add the tomato juice, purée, flour, red wine marinade and beef stock.  Heat to simmering
• Return the browned beef to the pan and simmer on a low heat on the hob or oven for approximately one hour until the meat is tender
• Add the diced onion, carrots and celery and simmer for 10 minutes
• Add the remaining vegetable – the diced potato and swede -  and simmer for a further 10 minutes until tender.
• In the meantime prepare the dumplings by mixing the suet, flour and lemon zest and half the parsley, finely chopped
• Mix the mixture with approximately 6 tablespoons of cold water to form a dough
• Divide into small balls of approximately 10g
• Sit on top of the simmering stew for 5 minutes and serve garnished with the remaining chopped parsley.

“Head to Toe” of Nedging Pork, Apple Purée & Sauce Gribiche

This dish uses eight “cuts” of meat from the pig: belly, ear, cheek, shoulder, trotter, fillet, ham hock and crackling.  The various elements are then assembled and presented with three sauces: apple purée, mustard cream and gribiche (a mayonnaise-style cold egg sauce).

• Belly – braise for 8 hours in apple juice, rosemary and thyme.
• Ears – braise in white stock for 12 hours, press, twist into scrolls, pané (pass through seasoned flour, egg wash and bread crumbs) and fried until golden.
• Cheeks – soak in water for 24 hours, floured and pan-fried, finished in dark stock with port and vegetables.
• Shoulder – boned and then braised in red wine stock for 10 hours.
• Trotters – soaked for 24 hours and hairs removed with blow torch before braising in dark stock.
• Fillet – tied and shaped with cling film.  Cut into medallions and pan fry with the exception of a couple which are blended with an egg white and some cream to make a mousse.
• Ham Hock – cook in simmering water for 4/5 hours.  When cool, flake and combine with the pork fillet mousse, chopped shallots and chopped parsley and encase in homemade pasta squares to make raviolis.  To finish, simmer in boiling water for about 30 seconds before serving.
• To make the mustard cream, sauté onions, thyme and garlic.  Add 200ml white wine, 200ml of beef stock, teaspoon of each of the following mustards: English, Dijon and wholegrain. Reduce and finish with lemon juice.
• For the apple sauce, sauté in butter with the skin on, add apple juice and simmer until soft.  Blend and then sieve.
• For the gribiche, mix together to form a type of mayonnaise: 1/2 teaspoon salt, 1 tablespoon Dijon mustard, 1 tablespoon wine vinegar, 3 tablespoons olive oil, 1 tablespoon capers, 2 cornichons, finely chopped, finely chopped shallots, 1 finely chopped hard-boiled egg, , freshly ground pepper.  When ready to serve mix in a tablespoon of chopped parsley.

Roasted canon and braised shoulder of Semer lamb served with vegetables

Serves 4

Ingredients

• 1 saddle of lamb (prepared by butcher into 2 loins – ½ per person)
• 500g shoulder of lamb
• I bottle of good red wine (Don’t use one you would not be prepared to drink)
• Sprig of rosemary; ½ carrot; ½ onion; stick of celery
• 1L of lamb stock (Use beef if lamb is not available)
• 2 tablespoons of tomato purée
• 500g baby spinach
• 100g flour
• 2 eggs
• 100ml milk
• fresh breadcrumbs
• Winter Vegetable: 1 butternut squash; 2 parsnips; 250g mushrooms; 1 courgette; 4 baby turnips (cut into small chunks – 1cm cubes)

Method

• Marinade whole shoulder of lamb for at least 12 hours in the red wine and rosemary; then pat dry meat and brown in a large casserole
• Remove meat and add diced carrot, onion and celery, tomato purée and marinade. Add lamb stock and reduce
• Return lamb to liquor and braise on low heat for at least 8 hours.
• Remove lamb and refrigerate liquor.  When cool, skim excess fat.
• Flake lamb whilst warm and press into 4 ramekins, lined with cling film. Refrigerate.
• When cold, take the cakes out of the ramekins. Coat in flour, egg wash (eggs and milk) and breadcrumbs. Repeat to ensure a thick crust.
• Boil cubed Winter vegetables in salted water to just al dente.
• Heat the cooled lamb liquor and reduce to a gravy consistency.
• Pan fry, skin-side down, the seasoned canons of lamb (approximately 2 minutes each side); finish in a 180°C oven for 4 minutes for pink.
• To assemble the dish, deep fry the lamb until lightly golden and sit on top of sautéed spinach.
• Slice the canon of lamb and place on top of the lamb cakes, garnish with the Winter vegetables and gravy