Name: Breast of Goosnargh Duckling with Fondant Potatoes, Dumplings made from the Leg and Mead-scented Sauce
Cuisine: United Kingdom
Ingredients: 1 tsp sugar; 2 duck carcasses, broken up; 4 duck breasts (use double crowns on the bone, see pages 16-20); knob of butter; 4 baby beetroots; 1 tbsp honey; 25 g / 1 oz chopped onion; 115 g / 4 oz butter; salt and freshly ground black pepper; 150 g / 5 oz flour; 4 eggs; 4 shallots, sliced; 1 celery stalk, sliced; 4 parsnips, cut into barrel shapes; 115 g / 4 oz cooked duck meat or chopped ham; 2 apples, preferably Granny Smith’s, peeled, quartered and cored; 1 sprig of thyme; 2 garlic cloves, lightly crushed; about 500 ml / 18 fl oz chicken stock; 1 carrot, sliced; a little oil

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

4 duck breasts (use double crowns on the bone, see pages 16-20)

Method

Make the Mead-scented Sauce: preheat the oven to 190°C/375°F/ gas 5 and roast the duck bones until brown, about 20-25 minutes.
In a large heavy-based pan, heat a little oil and brown the shallots, carrot, garlic, celery stalk and thyme until golden. Add the mead and reduce by half. Add the roasted bones and cover with stock or water. Bring to the boil and skim