Roast Gressingham duck crowns with wilted watercress

7/28/2019 Roast Gressingham duck crowns with wilted watercress

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Roast Gressingham duck crowns with

wilted watercress, butternut squash

mousse and bigarade sauceIngredients

For the butternut squash mousse

350g/13oz (peeled weight) butternut squash, cut into small cubes

rapeseed oil

4 gelatine leaves

75ml/3fl oz chicken stock

50ml/2fl oz double cream

75ml/3fl oz watersalt and freshly ground black pepper

For the bigarade sauce

1 lemon

3 oranges

45g/1oz light brown sugar

3 tbsp red wine vinegar

300g/10oz duck wings

rapeseed oil, for frying

700ml/1pt 5fl oz chicken or duck stocksalt and freshly ground black pepper

For the duck

2 Gressingham duck crowns

salt and freshly ground black pepper

1 large carrot, peeled, diced

3 celery stalks, trimmed, diced

1 onion, peeled and chopped

2 garlic cloves, peeled and grated

rapeseed oil, for frying

250g/9oz watercress

Preparation method1. For the butternut squash mousse, preheat the oven to

180C/350F/Gas 4.

2. Place the cubes of butternut squash onto a large piece of aluminiumfoil, drizzle over a good splash of rapeseed oil, and season, to taste,

with salt and freshly ground black pepper. Mix well to coat the

butternut squash in the oil, then gather the edges of the aluminium

foil together and scrunch together to form a loose parcel.

over 2 hourspreparation time

1 to 2 hours

cooking time

Serves 4

By Galton Blackiston

From Saturday Kitchen Best

Bites

This sophisticated roast duck is

restaurant-quality food. Try it at

home with our step-by-step

instructions.


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3. Place the parcel onto a roasting tray and cook for 25-30 minutes, oruntil the butternut squash has softened.

4. Meanwhile, soak the gelatine leaves in cold water until softened.

5. Heat the chicken stock, double cream and water in a saucepan over

a medium heat until almost boiling.

6. Transfer the cooked butternut squash to a food processor, add thewarm cream mixture and blend well.

7. Squeeze any excess water from the softened gelatine leaves, addthem to the food processor and continue to blend until really smooth.

8. Pass the butternut squash pure through a fine sieve into a jug, thenpour into four dariole moulds. Set aside until completely cooled, then

chill in the fridge until set.

9. Meanwhile, for the bigarade sauce, heat a splash of rapeseed oil in afrying pan over a medium heat. Add the duck wings and fry until

browned all over.

10. Meanwhile, zest the lemon and two of the oranges and set aside.

11. Squeeze the juice from the lemon and all of the oranges into a bowland set aside.

12. Heat the sugar and wine vinegar in a deep-sided, non-reactivefrying pan over a low heat until the sugar has dissolved.

13. Increase the heat slightly and continue to cook the sugar until itforms a deep golden-brown caramel.

14. As soon as the vinegar syrup has formed a caramel, add the lemon

and orange juice mixture and the browned duck wings.15. Continue to cook the caramel for 3-4 minutes, shaking the pan from

time to time to prevent the duck wings sticking to the bottom and to

coat them in the caramel.

16. Pour in the stock and bring to the boil, then reduce the heat andsimmer gently for 40-45 minutes, or until the sauce is thick enough

to lightly coat the back of a spoon. Skim any froth that rises to the

surface from time to time during cooking.

17. While the sauce is cooking, julienne the citrus zest. Bring a pan ofwater to the boil and blanch the julienned zest for one minute. Drain

thoroughly. Set aside.

18. Meanwhile, for the duck, increase the oven temperature to220C/425F/Gas 7.

19. Season the duck crowns with salt and freshly ground black pepper.

20. Place the carrot, celery, onion and garlic into a roasting tray andmix well.

21. Heat a splash of rapeseed oil in a frying pan over a medium heat.When the oil is smoking, add the duck crowns, skin-side down, and

fry until the skin on the breasts is crisp and golden-brown, pressing

down firmly with the back of a wooden spoon. Turn over the crowns

and fry the underside until golden-brown all over.


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22. Remove the duck crowns from the pan and place on top of thevegetables in the roasting tray.

23. Roast the duck crowns and vegetables for 15 minutes, basting themeat from time to time with any juices in the bottom of the roasting

tin.24. Reduce the oven temperature to 200C/400F/Gas 6. Continue to

roast the duck and vegetables for a further 15-20 minutes, then

remove from the oven and set the duck crowns aside to rest for at

least 5 minutes.

25. Heat another splash of oil in a separate frying pan; add thewatercress and cook until wilted, stirring well. Season, to taste, with

salt and freshly ground black pepper.

26. Just before serving, strain the bigarade sauce through a fine sieveinto a clean pan and season, to taste, with salt and freshly ground

black pepper.27. Add the reserved, blanched lemon and orange zests to the

bigarade sauce and stir well.

28. To serve, arrange some of the wilted watercress into the centre ofeach of four serving plates. Remove the duck breasts from the

crowns and carve. Place one carved breast on top of each portion

of watercress. Turn out one cold butternut squash mousse

alongside each duck breast. Drizzle over the bigarade sauce.
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Roast Gressingham duck crowns with wilted watercress