Andrew Pern's North Yorkshire County Cook off recipe ...
Method for duck:
Pre-heat an oven to 140C/275F/Gas 1.
Put the duck legs into a roasting tin or ovenproof frying pan, add the duck fat, the star anise and bay leaf and cook in an oven for 2½ hours.
Once the duck legs have cooled down, split the thigh and the drumstick then put onto a baking tray.
Turn up the oven to 190°C/Gas 5, grill the chipolatas until just cooked and put on the baking tray with the leg and thigh.
Pan-fry the duck breasts until the skin is crispy but still there.
Place on the tray and put everything into the preheated oven for 5 minutes.
Method for sauce:
Peel the orange and cut the peel into julienne strips removing all the white.
Place in a pan with the red wine, sugar and redcurrant jelly.
Juice the left-over orange and add to the pan as well.
Reduce until it becomes syrup, and add the duck jus.
Method for the potatoes, eggs and duck liver:
Boil the potatoes, drain and mash.
Place the butter and cream into a saucepan, bring to the boil and cook until reduced by half.
Add to the mash and mix well to a smooth puree.
Season with salt and pepper then add the lemon thyme leaves and mix well.
Spoon into a piping bag and keep warm.
Poach the duck eggs in simmering water with a little white wine vinegar for about 3 minutes, keep warm.
Heat a frying pan until hot, add a little oil then the duck liver and fry on each side for 1-2 minutes until it becomes spongy.
Pipe 5 turrets of mash around the outside of the plate and 1 in the centre.
On one turret of mash, place a piece of duck drumstick, then repeat with the other turrets, a piece of thigh, chipolata, liver and poached egg.
Cut the duck breast into slices and place a few on the turret in the centre of the plate.
Drizzle the Yorkshire sauce around and over the dish.
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