Serves 4
Ingredients
1 whole duck
100g duck liver foie gras
100g purple chard (peeled and cooked in boiling salted water)
Baby chard leafs (wilted in butter)
Spiced red wine jus
Bones from duck
100g honey
2 star anise
1 cinnamon stick
50g ginger
10 cardamom pods
100ml orange juice
1 bottle red wine
1lt veal stock
1lt duck stock
Mirabelle plum purée
250g Mirabelle plums
2 star anise
½ cinnamon stick
10g sliced ginger
75g sugar
120ml water
Poached plum
2 large plums (cut in half with stones removed)
1 teaspoon grenadine
1 star anise
10g fresh ginger
½ cinnamon stick
70g sugar
100ml water
Method
Duck and spiced red wine jus
Roast from the duck at 170Cin the oven until there are a deep golden in colour and all fat is rendered.Place these in a sieve and allow the fat to drain.Put the honey with all the spices (all crushed) into a heavy bottomed pan and cook to a light caramel and deglaze with the orange juice.Then, add the red wine and reduce by 4/5.Add the bones and the stocks to the pan and reduce to sauce consistency.Reserve until needed.
Mirabelle plum purée
Put the water, sugar and spices in a pan and bring to the boil.Reduce the head to a very slow simmer and add the Mirabelle plums.Once cook and soft drain the liquid.Puree and pass through a sieve.Poached plum.Bring the water sugar and spice all up to the boil.Add the grenadine.Pour over the plums in a deep sided container and cling film.Allow to sit for 30min the remove from the liquid and peal.
To serve
Arrange components according to image.