Serves 6

Ingredients

Cured Duck Breast

2 Gressingham duck breasts

1 bunch thyme

Rock Salt

½ clove garlic, chopped

Terrine

6 confit duck legs

1 lobe Duck Foie Gras (approx 400g)

Salt

Pepper

2 pinches five spice

10ml maple syrup

10ml sherry vinegar

10 slices Parma ham

Smoked duck breast

1Gressingham duck breast

50g brown sugar

1 stick cinnamon

2 star anise

1 orange

1vanilla pod

3 cloves

Fig gel

250ml fig puree

50g caster sugar

7g Agar Agar

Foie gras parfait

1kg fresh chicken livers

Milk, as required

1 shallot finely chopped

200ml port

200ml red wine

Zest of 1 orange

Zest of 1 lemon

50g honey

750g butter

250gfoie gras, melted in the oven

Method

Cured duck breast

Using a sharp knife score the skin of the duck breasts then place a sprig of thyme in each score.Sprinkle half of the salt in a layer into a tray then place the duck breast skin-side down. Sprinkle with the garlic and then cover with the remaining salt and leave in a cool place for 12 hours.Remove the duck breast from the salt and run under cold water, making sure all the salt is washed off.Pat dry the duck breast with a clean cloth and wrap in muslin cloth, secure with string and place in a cool dry area for 3 weeks.

Terrine

Preheat the oven to 160°c.Using your fingers remove the meat from the duck legs and place in a bowl – make sure there is not fat or bone left in.Using a warm knife slice the foie gras into 1cm slices and lay on a tray, sprinkle with some salt and pepper, five spice and maple syrup and place in the oven for 2 minutes.Pour off the excess fat from the foie gras into the duck leg meat, add the vinegar, check the seasoning and mix well together.Neatly place the pieces of foie gras at the bottom of the terrine, making sure there are no gaps.Then spread the duck leg meat again neatly with no gaps and then finally use the rest of the foie gras to do the same as the first layer, cover with the Parma ham and place in the fridge for 4 to 5 hours until set.

Smoked duck breast

Preheat the oven to 180°c.Gently heat up a saute pan and place the duck breast skin-side down until the fat turns a nice golden brown (around 5 minutes).Remove from the pan and place in a thick bottomed pan with a sheet of tin foil in the base then on top of that add the sugar, cinnamon, star anise, orange, vanilla and cloves.Place this onto a gentle heat until the sugar starts to melt and turn to a dark caramel (literally black and burnt).Once the sugar turns a dark caramel and starts to smoke, turn off the heat and place on a cooling rack across the saucepan.On top of the rack place the duck breast skin-side up and, using the tin foil completely cover the duck breast and the pan so that the smoke cannot escape.Leave like this for 20 to 30 minutes depending on how smoked you like your duck

Fig gel

Boil the puree and sugar together.Sprinkle in the agar agar and whisk vigorously. Pour onto a tray lined with cling film and place in the fridge until set.Place into a blender and puree until silky smooth.Place in a squeezy bottle until required.This will keep for up to 2 weeks in the fridge.

Foie gras parfait

Pre heat the oven to 140°c.Start by washing the livers in the milk for a couple of minutes then drain well on a tray and allow to come up to room temperature.Place the shallots in a saucepan with the port, wine, zests and honey and reduce over a medium heat until the mixture is a syrupy consistency.Melt the butter in a large pan and skim off any residue off the top with a spoon.Place the livers into a liquidizer and blend until smooth, then add the wine and port reduction and mix slowly.Add the melted butter and foie gras, making sure that the mix does not split.Once you have added all the butter and foie gras, pass the liver mix through a fine sieve and use as required.Place into a standard ceramic parfait mould and cook in a tray half full of water at 115° for approx 18 minutes.When lightly touched the parfait should feel slightly springy but soft.

To serve

Take four slices of the terrine and palce onto 4 plates.On a chopping board thinly slice the smoked duck breast and roll up.Place on top of the terrine.Slice the cured breast into thin slices going across the breast and roll each slice up with the beans in the centre and also add to the terrine.Make a small quenelle of the parfait and sit at the end of the terrine.Pan fry the nuggets of foie gras and sit on the opposite end of the terrine.Garnish with the hazelnuts, cress and fig gel.

Find out more about Chef Jordan and his culinary careerhere…

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