Seasonal recipe of the week – Slow-roasted Goosnargh duck, spiced autumn fruit and pumpkin, by Brendan Fyldes
INGREDIENTS (Serves four)
1 corn-fed duck (2.2-2.4kg from Regi Johnson, Goosnargh, Lancashire)
Pomace oil
For the spiced autumn fruit 600g mixed plums and greengages, stoned and halved
50g dark brown sugar
30g Juicy Fruit spice mix (from www.greensaffron.com)
1/2 cinnamon stick
2 star anise
20ml water
For the pumpkin 500g diced pumpkin
50g butter
10g chopped sage
10ml water
Salt and pepper to season
METHOD
For the spiced autumn fruit Toss the fruit in with the rest of the ingredients, put on a tray, cover with tin foil and bake in the oven at 160°C for 20 minutes until the liquid starts to caramelise. Take out of the oven and allow to cool.
Remove the cinnamon sticks and star anise and gently mash the fruit with the back of a fork until it has a jam-like consistency.
For the duck Season the duck and rub with pomace oil. Place on a tray and roast in the oven at 160°C for about three hours. The duck should be golden brown and there should be about 1cm of duck fat in the bottom of the tray.
For the pumpkin Heat the butter in a pan until it foams, add the pumpkin and season to taste. Cook the pumpkin, turning regularly for an even colour. When the pumpkin is cooked, toss it with the chopped sage.
To serve Remove the breasts and legs from the duck carcass. Arrange half a breast and half a leg on each plate, with the pumpkin and a generous amount of the spiced fruit compote.
CHEF'S TIP
Brendan Fyldes, head chef, the Lyttelton at the Stafford hotel London by Kempinski
