A Plate Of Harome-Reared “Loose Birds” Duck With Garden Thyme Mash, Traditional Yorkshire Sauce

Method for duck

1. Pre-heat an oven to 140C/275F/Gas 1.
2. 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.
3. Once the duck legs have cooled down, split the thigh and the drumstick then put onto a baking tray.
4. 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.
5. Pan-fry the duck breasts until the skin is crispy but still there.
6. Place on the tray and put everything into the preheated oven for 5 minutes.

Method for sauce

1. Peel the orange and cut the peel into julienne strips removing all the white.
2. Place in a pan with the red wine, sugar and redcurrant jelly.
3. Juice the left-over orange and add to the pan as well.
4. Reduce until it becomes syrup, and add the duck jus.

Method for the potatoes, eggs and duck liver

1. Boil the potatoes, drain and mash.
2. Place the butter and cream into a saucepan, bring to the boil and cook until reduced by half.
3. Add to the mash and mix well to a smooth puree.
4. Season with salt and pepper then add the lemon thyme leaves and mix well.
5. Spoon into a piping bag and keep warm.
6. Poach the duck eggs in simmering water with a little white wine vinegar for about 3 minutes, keep warm.
7. 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.

To Serve

1. Pipe 5 turrets of mash around the outside of the plate and 1 in the centre.
2. 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.
3. Cut the duck breast into slices and place a few on the turret in the centre of the plate.
4. Drizzle the Yorkshire sauce around and over the dish.
5. Serve immediately.