Duck Wellington

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Tame Duck “Wellington” with roasted vegetables and sweet and sour sauce an alternative Christmas diner recipe
I made this dish for a special Christmas cooking workshop I did for my dear friend Ellen Baxs’ friends in Gorsell in 2012. It was a great success and super fun with 8 women in the kitchen In Gorsell, after we sat down to our own Christmas diner at a beautiful laid table with wines chosen by Ellen
The rest of the menu was:
Warm oysters with Champagne Sabayone
A small glass of prawn bisque
Turbot with red wine sauce and Chanterrellen
Passion fruit Delight with Eggs a la Neige
The ladies did very well.
If they made it all on Christmas day I doubt !
Tame Duck “Wellington”
Inspired By John Torode
From Great British Food Revival
A “ballotine” duck, “Wellington-style”
In phyllo-pastry.
For Ballotine:
I x 2.8 kg – 3 ½ pounds of duck (ask your poultry man to do that for you), boned out weight approximately 1.5 kg.
I large packet of phyllo pastry
Available at the Turkish or Greek specialist shops
For the filling:
60ml sunflower oil
100g (3) shallots, peeled and finely chopped
50g butter
200g duck or chicken liver
Handful of fresh sage, chopped
2 cloves garlic, finely chopped (optional)
200g finely minced tame duck
200g finely ground chicken thigh meat or turkey leg meat
Handful of freshly chopped parsley
Salt and freshly ground pepper
For the sweet and sour sauce:
200gram kumquats
100g sugars
2-tablespoon sugar
2 tablespoons red wine vinegar
1.5 dl white wine
2.5 dl. Warm veal stock
Grated zest of 1 orange
Juice of 1 orange
1 shallot
Cut the kumquats in 4 and poach in the 100 grams of sugar dissolved in 2 cups water.
Just before serving, strain the kumquats and add to the sauce
Remove the ballotine from the pan and pour the juice into a bowl. Allow to cool.
Put the sugar in a saucepan and stir until the sugar begins to caramelise.
Carefully, (protect your hand so the sugar may not spatter up and burn you), add the red wine vinegar, white wine, warm veal stock and orange zest, orange juice and the shallot. Bring to the boil and allow to simmer until it has a good to taste
Whisk in a little butter through just before serving.
To make the filling: heat the oil over low heat in a heavy frying pan with a thick bottom, add the chopped shallots and cook for 6-8 minutes until softened but not colored.
Add the butter and when foaming add duck / chicken livers and cook until the livers are browned. Season with salt and freshly ground pepper.
Add the chopped sage and garlic and fry for 4-5 minutes until the garlic is soft and the livers are thoroughly cooked. Set aside and allow the mass to cool completely.
Mix in a large bowl with your hands chopped duck and chicken meat, until it is well blended. Gradually add 50 ml of cold water to the masses and mix the meat with a wooden spoon. I use my hand!!! Chop the cooled liver mixture into pieces and add it to the meat mixture. Stir well and finally add the parsley and season to taste with salt and freshly ground pepper.
Place the mixture on a large chopping board with your hands create a broad sausage. To fit on the duck.
ellen at work
Preheat oven to 175 degrees, gas mark 4.
Lay the boned duck skin side down on a clean surface. Sprinkle with salt and pepper. Then put the broad sausage roll of the stuffing, on top of and in the middle of the duck, bring up the edges and sides to form a ballotine. Sew up with a trussing needle or large needle and butchers string or strong white cotton.sewing it up
Place the stuffed duck in a roasting pan and brush with oil. Roast the stuffed duck 20 minutes in the oven, remove the pan from the oven and pour the excess duck fat off in a bowl. Brush the duck with the fat and place the duck back in the oven and roast for another 20 minutes. Pour off the cooking fat. the stuffed duck , ready to be roasted
Leave the duck to cool
Take 3 large sheets of phyllo, brush each phyllo sheet with melted butter and place the sheets together, (on top of each other).
Remove the trussing string from the roast stuffed duck. Put the duck diagonally on the phyllo pastry and first fold over the points, then the sides. Brush with a little duck fat.
Grease a roasting pan with a little oil and line with baking paper.
Put the wrapped duck in the roasting pan and bake in the hot oven 200 C oven for 10 minutes or until the pastry is golden brown. Lower the temperature to 175 degrees after 20 minutes. Make sure the inside of the ballotine is warm with a metal needle or roasting needle.
To serve, cut the duck into thick slices and serve one slice for each person.
Roasted Vegetables
4-6 Chioggia beets
2 sprigs thyme
1.5 olive oil
1 to 2 bay leaves
A little fresh ginger
Salt and pepper
A few of fennel seeds
two pieces of lemon
Clean the beets well and cut into 4 or 8 pieces depending on size.
Place a large piece of aluminium foil in a roasting pan. Put the olive oil on it and toss the beets and the remaining ingredients in it. Wrap the beetroot “en papillote” with the aluminium foil.
Place with the duck in the oven and roast for about 30 minutes. Testing doneness with a knife. Keep warm under the foil or heat later in the oven with the duck before serving

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