Served with a sweet potato rösti, sausage of field mushrooms, foie gras, baby leeks and a blackberry and red wine emulsion
500g sweet potato, par-cooked and grated
500g potato, par-cooked and grated
30g shallots, diced
20g flat leaf parsley
Salt and pepper
120g foie gras, cubed
100g flat field mushrooms
50g baby leeks, diced
50g chicken mousse
20in lamb casing
4 medium-sized duck breasts, skin scored
250ml red wine
500ml chicken and veal jus
Combine the grated potatoes with the shallots, parsley, thyme and season with salt
and pepper. Put in a mould and colour on both sides then cook in a medium oven.
Fry the foie gras till just browned then fry the mushrooms and leeks in the remaining juices. Cool and combine with the chicken mousse and pipe into the lamb casing and tie at intervals. Poach gently for six minutes, colour in a saut‚ pan and keep warm.
Season the duck breasts and sear in a hot pan skin side down till crisp then cook in a medium oven for eight minutes, remove and rest. Deglaze the pan with the wine and add to the jus. Simmer the blackberries in the jus for five minutes then strain and keep warm.
To serve, put the rösti in the centre of the plate and top with the sliced duck breast. Cut the sausage diagonally and add to the plate. Pour the frothed sauce around and garnish with the leeks and sliced mushrooms.