Wednesday , December 8 2021
Crispy Duck

Slow cooked crispy duck with chicory, asparagus, dauphine potato and pancetta

By Nigel Raffles, The Library Restaurant, Norwich

Serves Four


4 Norfolk duck legs
Cinnamon quill
1 star anise
6 cardamom pods
4 cloves
4 bay leaves
2 Desiree potatoes
1 head of chicory
8 asparagus spears
75g of lardons of pancetta
150g of choux pastry mix

1. Season the duck legs and leave overnight. Place in a deep roasting tray, half cover with water, add the herbs and spices, cover tightly with tin foil, and cook in a moderate oven (150°C) for around 1.5 hours or until soft. Gently lift out onto a cooling rack and refrigerate (can be made  in advance)

2. On the day, peel and cut the potatoes into large even pieces, boil in seasoned water until soft, drain and leave to dry for a few minutes (do not allow to cool), then mash with a ricer or hand masher ensuring there are no lumps. Mix in the choux paste, season to taste, then deep fry quenelles (small quantities) of the mixture – one per portion – and put to one side when cooked (when 75°C in the middle)

3. Boil the asparagus until it’s cooked but still has some bite, season and roll in butter

4. Blanch and pan fry the pancetta until golden brown

5. Cut off the chicory root and pull off the leaves, melt a knob of butter in a pan with a little sugar (1 tsp) and when nut brown, sauté the chicory until they start to wilt but still have some integrity

6. Deep fry the duck legs or roast in the oven until hot in the middle (do not overcook)

7. Arrange the items on a hot plate and serve using the juices from the chicory to spot over the dish

Recipe published in Feast Issue 5

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