Hello, I'm Kieran Glennon, head chef at Restaurant Patrick Guilbaud
And today I'm going to do a Challans Duck with orange, hibiscus and turnips
We start with our Challans Duck They're beautiful, moist ducks with not much
fat on them I'll start by cutting the skin off the neck
and off with the head Off with the feet
The wings Remove the neck
I don't think there's any duck that rivals the Challans Duck
Just take out the bridge and out come the innards
Off with the rear Now I'm just singing the skin a bit to get
rid of any hair And you want to give it a little bit of colour
It renders down the fat a little bit, and when the fat goes cold it helps it crisp up
Next we tie her up a little bit to plump it up
There we go Now I'm just steaming it
It's going to go in the oven for about twelve minutes
This is the bird now after being steamed for twelve minutes
It's also been cooled down Next I'm going to score lightly
So we're going to make two glazes now The first glaze is orange juice, white wine
vinegar, honey and strips of orange zest Glaze number two is again orange juice, lime
juice and honey We simply reduce both of them down to a glaze
It's important to put the glaze on cold as it would roll off in the oven
So we put it on quite liberally Put it onto our tray with a sprinkle of salt
Now we're going to roast it in the oven for twenty minutes and let it rest there for about
twenty minutes as well Next I'm going to make a spice water dressing
We toast the spice here to bring out the natural oils
Next we're going to add some water We pour it into a jar and leave it in the
fridge overnight to settle And what happens the spice will separate from
the water and we simply pour the water off, and that's the liquid we use for the base
of the dressing For this dressing we use a spoon of honey,
some cherry vinegar and some spice water It's a really light dress as well, we don't
put too much olive oil in it Add some salt and that's our dressing ready
now Now for our garnish I'm going to do some turnips
which are cooked in orange juice and a little bit of spice again
Just using an apple corer now to cut it out I put some orange juice
Now I add some butter I'm just going to reduce that down slowly
Right down to a glaze Next, for our sauce we infuse duck stock which
is roasted duck bones Next we infuse some dried hibiscus and add
a spoon of glaze number two So now I've got this on the heat
Also for the garnish we use red meat radish We slice them raw and pickle them in some
wine vinegar, with a little bit of sugar and some spice
So here it is now with the infusion of hibiscus Delicious
Our turnips are nicely glazed I'm just making a little cut here just to
stop them sliding on each other on the plate For our salad now I'm going to peel some mouli
I'm just going to slice our mouli nice and thin
And now our duck has been resting for about fifteen minutes I'm going to glaze it up with
our second glaze Remove the string
And it's very important to steam them first because not only does it part cook them but
it keeps them really moist Just about to put the sauce on the plate
One spoon in the center Next we will assemble our radish and mouli
Our pickle radish and just finish with some leaves
And our duck breast So that's breast of a Challans with honey
and spice and pickled turnips.
Now we move on to the salad of legs Clip off the legs there
Nice hot pan In with the meat
Drain off a little bit of the grease Half a teaspoon of honey
Add your meat back And glaze with jerez vinegar now
A little bit of chopped dill and your pickle radish
Some of the spice water dressing Some of the mouli around the bottom
In with our caramelised duck leg Some pickled rashish
Salad of caramelised leg with radish and spices.