Duck 1 tbsp natural honey Olive oil 4 cloves of garlic, peeled and cut in half lengthways 4 desiree potatoes, peeled and cut into 2cm cubes 1 tsp ground cumin (freshly ground if possible) 4 medium size parsnips, peeled and cut into pieces Malden salt & black pepper 1 tsp Thai 5 spice 2 x 2.5kg organic Aylesbury ducks 1 tbsp rosemary Sauce 2 organic chicken stock cubes 100ml red wine 1 onion 1 can 400gm organic chopped tomatoes Juice of a lemon 1 tsp chopped rosemary
Put a large steamer on heat filled with water, lining with either butter wrappers (or banana if available). Rub the 5 spice into duck skin and season well with salt & pepper, place the ducks into the steamer and steam for approx 1 hour 30 mins. Blanch parsnips until just tender and then roast (or fry) seasoned with cumin until golden brown, drizzle the honey over, taking care that they don't burn when they go back into the oven. Heat a large frying pan with a little olive oil, add potatoes, garlic and rosemary leaves and stir well allowing potatoes to cook slowly (you may need to add a little more oil from time to time) continue to cook until you can crush the potatoes with a spoon. Sauce Gently fry off onion in saucepan, do not colour it. Add stock and reduce, add tomatoes, juice of lemon, the rosemary and season carefully. When the duck is cooked it will literally falll off the bone so be careful when you cut it into portions. Fry the portions skin side down in a little olive oil until golden. To serve: Serve with roasted parsnips and potatoes, spoon sauce over. Supplied by: Steven Saunders, Sheene Mill Restaurant, Melbourn