Roasted breast of mallard with crispy leg, pumpkin soup and roasted chestnuts

servings 4
5 hours 30 minutes

Ingredients

Mallard

  • 1 mallard
  • 10g of rock salt
  • 500g of goose fat
  • 1 egg, beaten
  • 100g of plain flour
  • 100ml of olive oil
  • 1 handful of Panko breadcrumbs
  • salt
  • black pepper

Soup

  • 500g of organic pumpkin, cut into large chunks
  • 1 bunch of thyme
  • 500ml of chicken stock
  • 75g of unsalted butter, diced
  • 1 tbsp of olive oil
  • 1 large onion, finely chopped

Chestnut purée

  • 200g of chestnuts, peeled
  • 100ml of chicken stock
  • 50ml of double cream
  • 1 orange, segmented and juice reserved
  • 10g of unsalted butter
  • 5g of brown sugar

To plate

  • 10g of baking powder
  • 150g of plain flour
  • 2 tbsp of sage leaves
  • 2 tbsp of pumpkin seeds, toasted
  • ice cold water
  • 100g of cornflour
  • vegetable oil

Method

1
Remove the legs from the mallard by cutting through the joint. Put in a dish, sprinkle with salt, cover and chill for 12 hours. Clean the rest of the bird and carefully remove the wishbone
  • 1 mallard
  • 10g of rock salt
2
Rinse and dry the legs and put in an oven dish into which they fit snugly
3
Heat the oven to 140°C/Gas mark 1. Melt the goose fat in a pan and then pour it over the legs
  • 500g of goose fat
4
Cook in a covered pan for 2 ½ hours or until the meat is falling off the bone. Discard the skin and remove all the meat from the confit legs
5
Shred the meat and season lightly. Layer the meat into a small tray to about 1cm thick, then chill until firm
  • salt
  • black pepper
6
For the soup, heat the oven to 190°C/Gas mark 5
7
Put the chopped pumpkin, thyme and butter in a foil parcel. Bake for about 30 minutes or until the pumpkin is soft
  • 500g of organic pumpkin, cut into large chunks
  • 1 bunch of thyme
  • 75g of unsalted butter, diced
8
Sweat the onion in a little oil until soft, then add the roasted pumpkin flesh and stock. Bring to the boil then blend until completely smooth. Pass through a fine sieve and adjust the seasoning
  • 1 large onion, finely chopped
  • 1 tbsp of olive oil
  • 500ml of chicken stock
  • salt
  • black pepper
9
For the chestnut purée, caramelise the orange segments with the butter and sugar in a pan, being careful not to burn the sugar, then add the orange juice, peeled chestnuts and stock
  • 1 orange, segmented and juice reserved
  • 10g of unsalted butter
  • 5g of brown sugar
  • 100ml of chicken stock
  • 200g of chestnuts
10
Bring to the boil and then blend until smooth. Slowly add the cream. Pass through a fine sieve and adjust the seasoning
  • 50ml of double cream
  • salt
  • black pepper
11
For the mallard, heat the oven to 200°C/Gas mark 6
12
Season the mallard crown and then seal in a hot pan in 1 tablespoon of oil. Roast for 10-15 minutes depending on the size of the bird and how well you like it cooked. Allow to rest
  • 20ml of olive oil
13
Cut the confit meat into 1cm cubes and then dust with the flour, dip in the egg and coat with the breadcrumbs
  • 100g of plain flour
  • 1 egg, beaten
  • 1 handful of Panko breadcrumbs
14
Carve off the mallard breasts once roasted, slicing each breast evenly. Shallow-fry the leg meat cubes until golden all over
  • 80ml of olive oil
15
Mix the corn flour, plain flour and baking powder together in a bowl. Gently add the ice cold water, stirring gently until it forms a tempura batter
  • 100g of cornflour
  • 150g of plain flour
  • 10g of baking powder
  • ice cold water
16
Heat the oil in a deep fat fryer. Dip the sage leaves in the tempura batter and fry until the batter sets on the leaves. Drain on kitchen paper
  • 2 tbsp of sage leaves
  • vegetable oil
17
Spoon a little chestnut purée onto each plate, add some mallard cubes and the mallard breast, top with some pumpkin seeds and deep-fried sage leaves
  • 2 tbsp of pumpkin seeds, toasted
18
Pour the pumpkin soup around the meat to serve