The Duck and the Dish

We shot the duck in the morning, went back to the studio and jammed in the kitchen. The result was simple, fresh and super tasty with the  best of the season's produce; wild mushrooms, celeriac, kale and - of course - the beautiful duck. This dish serves four people.

The Duck

If you’ve shot your own duck, you need to pluck the feathers first. I always keep the skin on my game-birds because there is so much flavour in the skin. It is a little more labour intensive but totally worth it.

Once you have done that, remove the guts and reserve the heart, liver and gizzard for the sauce.

Now, fry the duck legs and carcass in a little oil until they get a nice colour. Add the heart, liver and gizzards and fry for a couple of minutes more.

Add and fry the diced vegetables until they too get a bit of colour then stir in the honey and vinegar, letting the vegetables caramelise slightly.

Slowly pour in the red wine, letting the alcohol evaporate and then finally add the stock and herbs.

Let the sauce simmer for at least an hour, topping up with stock or water if needed. Before you serve up, reduce the sauce until it resembles syrup.

Always check the seasoning.


Duck Ingredients

2 ducks
1 onion, finely diced
1 carrot, finely diced
1 stick of celery, finely diced
a whole garlic bulb, cut in half
1 sprig rosemary
1 sprig thyme
1 bayleaf
1 tbsp redwine vinegar
1 tbsp honey
1 bottle valpolicella
250 ml game stock or water
Leftovers from the duck; carcasse, legs, heart, liver and gizzard

The Celeriac

Cut the skin of the celeriac and cut it into 2 cm cubes. Put the cubes in a large sauté pan with a little olive oil. Add a tablespoon of thyme leaves, salt, pepper and a splash of white wine.
Cover with a cartouche and a lid, and let it simmer at a very low heat until the celeriac is soft.


Ingredients Celeriac

1 celeriac
1 tbsp freshly picked thyme leaves
salt and peper
a splash of white wine

The Mushrooms

I have used girolles and tromp de mort in this recipe, but you can use any wild mushrooms you can get your hands on.
It’s important to clean the mushroom well. There is a lot of grit and dirt hiding in the mushrooms, which is not very nice to eat. The best way is to use a brush, a utility knife and a damp cloth for the most difficult bits.

Don’t use water, because the mushrooms will absorb it, making them soggy and slimy. There is of course an exception to the rule; Tromp de mort is fine to wash. I generally rip them up and wash them in a salad spinner.


Ingredients Mushrooms

300g wild mushrooms
1 garlic cloves, finely sliced
salt & pepper

Braised Kale

Strip kale from the stem and wash it well.

Blanch 200g kale in boiling salted water for 5 min.

Refresh in ice cold water, and drain.

Take 1/2 red chili chili, with out the seeds. Slice chili and a garlic clove and fry them in a little olive oil.
Add the kale and let it warm through. Season with salt, pepper and lemonjuice.


Ingredients Brased Kale

200g kale
1/2 red chili, without seeds and finely diced
1 garlic clove, finely sliced

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