Malt and Whisky Lacquered Duck
Lacquered duck
Ingredients:
2kg duck
Seasalt to season
2 sticks celery, chopped roughly
2 onions, peeled and quartered
Few sprigs fresh rosemary
50g maltose (you can buy in Asian shops and health food shops)
50g honey
50ml Whisky
200ml chicken stock
Method:
Boil the kettle and pour all over the duck. Pat dry and season with salt.
Place the celery, onion and rosemary in a roasting tray and place duck on top.
Place maltose, honey and whisky and simmer for a few minutes.
Brush some over the top of the duck and place in the fridge for a couple of hours.
Set oven to 210oc. When hot, add the stock to the duck and roast for 15 minutes.
Lower the temperature to 160oc and roast for a further 50 minutes. Brush with more of the glaze as you cook.
Any remaining bring to the boil and brush over the resting duck.
Check that the duck is cooked by inserting a skewer into the leg and if the juices run clear its ready. Rest.
To make a gravy, remove fat from the cooking juices and blend all the vegetables with the cooking liquor. Pass through a sieve and check seasoning.
Potato pancakes
Ingredients:
350g mashed potatoes
¼ teaspoon salt
250g plain flour
1 teaspoon baking soda
300ml buttermilk
Butter for cooking
Method:
Whisk the potatoes with the salt, flour, baking soda and buttermilk to a smooth batter. Allow to rest for a few minutes.
Melt a little butter in a frying pan and rub the butter all over the surface of the pan on medium high heat.
Add tablespoons of the mixture and when bubbles appear on the surface, flip over and cook for another couple of minutes until cooked through.
Cook in batches and keep warm.
Burnt apple sauce
Ingredients:
2 Bramley apples
1 teaspoon oil
Salt to season
35ml cider vinegar
25g castor sugar
25g butter
Method:
Set the oven to 180oc.
Place the apples on a roasting tin and brush with oil and season with salt.
Roast for about 25 minutes or until apples are soft.
Place in a blender while hot with the sugar, vinegar and butter. Blend to a smooth sauce and pass through a fine sieve.
Serve warm.
