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http://www.lifestylefood.com.au/recipes/11943/a-plate-of-haromereared-loose-birds-duck-with-garden-thyme-mash-traditional-yorkshire-sauce

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

Andrew Pern's North Yorkshire County Cook off recipe ...

Ingredients

  • Ingredients for duck

  • Ingredients for sauce

  • Ingredients for potato, eggs and duck liver

Method

  • 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.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with A Plate Of Harome-Reared “Loose Birds” Duck With Garden Thyme Mash, Traditional Yorkshire Sauce.

 
 

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