100gm finely diced vegetables (carrots, celeriac, celery & leeks) 1 litre veal stock 100gm berries (seasonal) Seasoning 200gm puy lentils 100ml port 200gm foie gras 2 litres goose fat infused with garlic, thyme & bay leaves 4 x savoury cabbage leaves 2 x Barbary duck 200gm puy lentils 200gm mirepoix vegetables
Take the breasts and legs from the duck, trim and score the breasts. Place the legs in goose fat, cover and cook in the oven. Chop the bones & roast for the sauce. When the legs are cooked, cool and remove the meat and season, blanch the cabbage leaves, place the leg mixture inside the leaves and roll tightly in cling film. For the lentils: In a pan, sauté the finely diced vegetables, add the lentils and some of the stock, add more stock as required until the lentils are cooked. For the jus: Strain any fat from the bones, brown the mirepoix, add the bones, deglaze with the port, add the remaining stock and reduce to required consistency. To serve: Seal the duck breasts and finish in the oven, allow to rest. Pan fry the foie gras, reheat the cabbage balls and slightly warm the berries. Slice the breast of duck and place on the plate with the cabbage ball. Stir the foie gras on top of some of the lentils. Spoon the sauce around the plate with the berries. Supplied by: Martin Minchin, Eurest London