Trim the white off the top of the hearts and cut into four.
Marinade in the thyme, garlic and red wine for 24 hours, then remove the hearts and dry.
Quickly sauté the hearts in butter then add the vegetables.
Finally add the demi glace and cook until tender.
Finish with chopped parsley.
Method for espuma
Add all the ingredients into a pan, simmer until the clementines are completely soft.
Transfer contents of the pan into a blender and blitz all the ingredients until smooth, pass through a fine sieve.
Pour liquid into an espuma gun and charge with CO2 cylinders.
Method for the duck consommé
Pre-heat the over to 140C/275/ Gas 1.
Roast the bones for 3 hours (or until all fat has melted and bones are dry) and put to one side.
Sweat the miripoix off in butter until golden brown, add the tomato puree and cook for a further 2-3 minutes, then add duck bones and red wine and cover with water
Gently simmer for 4-5 hours skimming the fat off the top as it forms.
Pass the mixture through a sieve to remove the bones and miripoix and return liquid to the stove and reduce it slowly until it becomes a deep dark colour, with a rich full flavour.
In a food processor blitz the egg white and duck breast and whisk into the liquid. Slowly bring the mixture up to a simmer, making sure you don’t boil or stir the mix.
After around 10 minutes this mixture should have floated to the top, removing any impurities with it. Carefully skim this off the top without disturbing the consommé below.
Gently pass the remaining liquid through muslin, which should leave a clear consommé.
Method for the dauphinoise potatoes
Pre-heat the oven to 180C/350F/Gas 4.
Peel and finely slice the potato using a mandolin.
Heat the milk, cream, nutmeg and garlic in a pan to infuse the flavours, taking care not to boil. Then slightly over season the mixture allowing for the potatoes when added.
Grease a 12.5cm x 7.5cm x 5cm/5”x3”x2” tray.
Layer the sliced potato up the tray to about ¾ of the way up.
Remove the garlic from the mixture and pour over the potato
Cover with foil and cook in the oven for 45 minutes to 1 hour, or until the potato is complete soft in the middle.
Remove from the oven and place a tray the same size on top of this and then place a heavy sauce pan on top to press the potato down for a couple of hours. Return to the oven to finish setting when cold.
Once set, turn the potato out onto a chopping board, cut into 5cm x 2.5cm/ 2”x1” rectangles, put back into the oven for 5-8 min to warm through before serving.
Method for chestnut squash puree
Peel and deseed the squash, slice it finely and sweat it in butter until very soft.
Place in a blender and blitz, adding a little of the chicken stock at a time until left with a smooth puree.
Remove this and pass through a fine sieve. Re-heat before serving.
Method for the duck legs
Pre-heat an oven to 140C/275F/Gas 1.
Split the duck legs into thighs and drumsticks.
Put into an oven proof pan and cover with duck fat, add the thyme & garlic and cover with greaseproof paper.
Place this into the oven for 2-3 hours or until the meat is falling off the bone.
Carefully remove the meat, keeping meat intact.
Keep the fat as it can be used again for the gizzards.
Put the drumsticks in the fridge to set, when firm trim into the desired shape.
The meat from the thighs needs to be carefully picked to remove the bone, fat and skin.
Flake the meat until finely shredded, place in fridge until chilled.
Roll the thigh meat into four balls roughly the size of a ping pong ball, again place back into the fridge to chill.
Once chilled pane (flour, egg wash, breadcrumbs) and repeat the egg wash and breadcrumbs.
Heat a deep fat fryer to 180C.
Add the thigh balls and fry for 2-3 minutes until golden and heated through.
Method for the gizzard sausage
Sprinkle the sea salt onto the gizzards and leave for 5 hours then rinse.
Confit the gizzards until tender, using the same method as for the duck legs. Remove from the fat and cool.
In a food processor blitz the chicken breast into a paste then add the egg white.
Finally slowly add the cream being careful not to split the mixture.
Mix the mousse with the cold gizzards.
Using cling film, roll the mixture into a long sausage about 20cm/ 8” long.
Steam or poach for about 20 minutes. When cold remove the cling film and the mousse should be finely set.
Finally wrap the Parma ham around the sausage and cut into four even pieces.
Method for the mallard breast and kale
Pan fry the mallard breast and gizzard sausage, finishing in the oven for around 2 minutes.
Blanch the kale for about 2 minutes, remove into iced water and when cool drain.
To serve, simply sauté with butter and season.
Place the dauphinoise wedge on the plate.
Slice the mallard and lay on top of the potato.
Put the confit thigh ball next to it.
Put a small pile of kale next to the potato and lay a slice of the gizzard mousse on top followed by the duck drumstick.
Smear a spoonful of the puree on the opposite side of the plate.
Pour the hot consommé into a shot glass and using a dessert spoon pour the clementine espuma on top.
Place on a side dish along with a small portion of the heart stew.