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Once again, the Grand National had many of us on the edge of our seats as we watched David Mullins and Mouse Morris steam across the finish line.

This event serves up not only the best sporting entertainment that the UK has to offer, but also the best hospitality. This delicious duck dish, courtesy of Aintree Racecourse, was served at the Grand National and now you can try it for yourself too. Enjoy!

Duck breast

84g

Tea bag

4

Duck leg

250g

Sea salt

50g

Zest of 1 orange

 

Thyme

2 sprigs

Duck fat

25g

Chervil

25g

Chives

25g

Shallot

25g

Rhubarb

50g

Caster sugar

10g

Chilli powder

Sprinkle

Blackberry puree

50g

Caster sugar

50g

Agar agar

2g

Water

50ml

Leaf

To garnish

 

Method

1.      Prod your duck legs vigorously with a carving fork and sprinkle with sea salt, orange zest and thyme and leave on a cloth in a tray overnight. 

2.      Wash off the salt and pat dry with kitchen towel. Place in a tray and cover with the duck fat, put greaseproof paper on top and tin foil the tray put in an oven at 130oC for 4 hours check if the meat falls off the bone then it is ready 

3.      Pick the meat and let completely cool, reserving the cooking liquor. 

4.      Fine chop the herbs and the shallots then mix through the duck leg meat and add a ladle full of the cooking liquor to bind the meat together.

5.      Lay out some cling film and form the meat into a sausage and roll tight. 

6.      For the rhubarb compote, dice the rhubarb and the gently poach in water and caster sugar. When it is cooked strain and mix in the spices. Refrigerate. 

7.      To make the gel, add the water and sugar to a pan and bring to the boil. Add the blackberry puree and agar and boil hard for 5 minutes. Pour in a tray and cool. When it has set whizz in a food processor till gel like and put in a piping bag.

8.      Trim your duck breast, then empty the tea bags into the bottom of a deep pan with some clean wood chippings, place a grid over this and put your duck on it, make sure the duck is above the tea. Put on the stove so that the tea starts to smoulder and smoke and cover the pan in tin foil to keep in the smoke.

9.      Smoke for 10 minutes then remove and let rest.

10.  Slice the duck breast, and the leg rillette and serve like picture. Use the picked leaves for garnish.

 

 

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