Breast of Goosnargh Duckling with Fondant Potatoes, Dumplings made from the Leg and Mead-scented Sauce

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

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)

Europe
United Kingdom
Main course
Gluten-free
England

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

Ingredients

Method

Photos