Breast of Gressingham Duck, Confit Teriyaki Drumstick, Asian Slaw Sherry Vinegar

Serves 4

4 free range duck breast
4 free range duck drum sticks
1 litre duck fat
Maldon sea salt
2 limes
Lemon thyme

Teriyaki sauce
100g mirin
100g soy
100g honey
15g sesame oil
50g red wine vinegar

500g semi dried apricots

Asian slaw
1 small white cabbage
Juice of 1⁄2 lemon
1 fresh red chilli
1 large bunch of coriander- chopped
100g fresh ginger
100ml White wine vinegar
1 tables spoon sugar

Sherry vinegar jus
500ml chicken stock
1 shallot
1 clove of garlic
100ml white wine
Sherry vinegar
Coriander stalks
40g Wild rice
Lemon balm cress

For the duck drumsticks. Peel the lime. Place a layer of salt in a small container, then some of
the lime and thyme. Place the drumsticks on top, then some more salt, lime and thyme. Leave
overnight to tenderise the duck drumsticks.

The next day, preheat the oven to 120 deg cel. Lightly rinse and dry the drumsticks. Place in an
oven proof dish, and cover with the duck fat. Cover the dish with foil, and cook for around 2
hours or until meat is tender.

Allow to cool a little in the fat, then carefully remove the drumsticks and allow to cool full. Clean
the bone at the top of the drumsticks. Reserve for later.

For the teriyaki sauce. Combine all the ingredients, and place in a small saucepan. Place over
a medium heat, and reduce until thickens to a glaze consistency, being careful not to burn.
Allow to cool.

For the Asian slaw. First make the pickled ginger, by peeling, slicing very thinly into strips, then
into batons. Cook in boiling water for 1 minute, then drain. Place the vinegar, sugar and 50 ml of
water in a small saucepan, and bring to boil. Add the ginger, bring back to the boil, and cool.
Remove the seeds from the chilli, then cut into very small brunoise and reserve. Cut the
cabbage into 4 and remove the stalk. Slice very thinly on a mandolin, and place in a bowl. Add
lemon juice, a large pinch of Maldon sea salt, and the chilli and stir thoroughly.
Keep stirring every five minutes until it is fully wilted. Add the pickled ginger and coriander, and
mix through. Check seasoning.

For the apricot puree. Place apricots in a saucepan, cover with water ensuring the water level
is a couple of inches above the apricots. Bring to the boil, then strain a little of the liquid off, but
reserving it. Blend until smooth, adding more liquid if necessary. Pass through a fine chinois.
For the wild rice. Heat a small pan of vegetable oil to 220 deg cel. Before you fry the rice, have
an empty pan with a sieve over it and a tray with kitchen paper on it ready.
Place the rice in the oil, and cook until it puffs. Immediately drain thought the sieve, and then
onto the tray. Lightly season with fine sea salt.

For the sherry vinegar jus. Sweat the shallot and garlic in a little olive oil until tender, add the
wine, and reduce this by 2/3. Add the stock and coriander stalks, and reduce by roughly 3⁄4,
strain. Add sherry vinegar to taste.

For the duck breast. Heat a large frying pan to a medium high heat. Lightly season the duck
breasts with salt and pepper, and place in the dry pan skin side down. Cook until the blood
starts coming out the the top of the breasts, then gently sear on the flesh side. Allow to rest,
then cut into two to create two long pieces.

To finish. Heat a small pan of duck fat (enough to cover drumsticks) to 180 deg cel, add the
drumsticks and cook until crispy and heated through. Drain on parchment, then brush with the
teriyaki sauce and coat with the wild rice.