Ollie Dabbous’s glazed roast duck with gingerbread sauce, pickled clementine and red cabbage with violet mustard

Serves 6 Starters and mains

Advertisement

Method

Start by making the red cabbage with violet mustard. Into a large, hot pan, add the oil, then the red cabbage and salt. Cover with a lid and cook briskly for 5 minutes, until softened but still with crunch, then add the remaining ingredients along with 200ml water and cook until softened and everything has been absorbed. Check the seasoning, sweetness and acidity.

Bring all of the ingredients for the pickled clementine except for the clementines and 600ml water to the boil, then remove from the heat. Leave to infuse overnight.

Using a blowtorch or scorching hot pan, char the clementines on the cut side until blackened on top. Place in a steamer and steam for 40 minutes, until softened, then transfer to a container that they fit in snugly. Warm the pickling liquor over the clementines and leave to infuse overnight.

Blend all the gingerbread sauce ingredients together in a blender. It should be a similar consistency to bread sauce.

To prepare the duck, take off the legs, wings and undercarriage and reserve for the gravy. Score the breasts thinly on the diagonal and remove the wishbone. Season all over, first with the salt and then the fenugreek, and chill for 4 hours, then wash off and pat dry. Bring to room temperature prior to cooking.

To make the duck gravy, preheat the oven to 220C/200C F/Gas 8. Spread the meat and vegetables onto a roasting tray and season, then roast in the oven for around 30 minutes, until golden brown all over. Transfer to a pan, including any fat and juices from the tray. Add the wine and 1.25 litres water, then place on a low heat and simmer very gently for 90 minutes. Strain well through a colander, then return to the heat.

Whisk the cornflour with 2tbsp water, then add to the gravy. Bring to the boil to thicken, then remove from the heat, add the remaining ingredients and leave to infuse for 5 minutes. Pass through a sieve, squeezing well on the aromatics.

For the spice mix, individually crush the spices to achieve a coarse texture, then combine. Add the chopped thyme.

To cook the duck, preheat the oven to 220C/200C F/Gas 8. Colour the crown all over in a hot pan, rendering the fat and browning all over. Transfer to a roasting tray and cook for 12 minutes. Glaze with the honey and the spice mix, or to taste, then lower the heat to roast at 180C/160C F/Gas 4. Cook for another 4 minutes to toast the spices. Rest in a warm place for at least 30 minutes to finish the cooking. Carve on the angle.

Serve everything together for guests to help themselves, along with roast potatoes.

Note: All the elements of this recipe can be made the night before and reheated, other than the cooking of the duck.