Roast duck breast and crispy leg croquettes with cherries and almonds
by Paul Welburn
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Ingredients
Fresh Meat
1 duck, preferably Gressingham
650ml of duck fat
500g of duck bones
Store Cupboard
20g of sea salt
flour
breadcrumbs
200g of sugar
2 vanilla pods, seeds scraped
80g of salt
80g of rosemary
16g of black peppercorns
Fruit & Vegetables
1 orange, zest only
4 shallots, finely diced
12 cherries, pitted
50g of garlic
2 garlic cloves
Salad & Fresh Herbs
53 sprigs of thyme
1 handful of pea shoots
Spices & Dried Herbs
2 peppercorns
9g of bay leaves
Cooking Sauces
101ml of brown chicken stock, reduced to 20ml
Oils & Vinegars
20ml of raspberry vinegar
vegetable oil, for deep-frying
25ml of sherry vinegar
Dairy
egg
Beverages
1000ml of water
150ml of white wine
Speciality Ingredients
250g of cherry purée
2g of gellan gum
25g of fresh almonds, shelled