Coca Cola _ June 2019
Roasted Challans Duck with Honey & Sesame, Kumquat & Celery Roots - Take Stock magazine

Roasted Challans Duck with Honey & Sesame, Kumquat & Celery Roots

Greg Marchand, Founder of Frenchie Covent Garden, London
Serves: 4
Download PDF

A nice duck can feed six to eight people. Buy it one week in advance, dry age it in the fridge so its skin gets crispier.

Ingredients

  • CELERY ROOT WEDGES
  • 1 celery root, peeled & sliced 2cm thick
  • 350ml orange juice
  • 20g butter
  • 1 sprig thyme
  • CELERY ROOT PUREE
  • 1 small celery root, peeled & diced
  • 500ml milk
  • 1 bay leaf
  • 1 lemon, juiced
  • Salt
  • KUMQUAT CONDIMENT
  • 200g kumquats, washed
  • 120g sugar
  • 1 star anise
  • 1 lemon, juiced
  • 2 tsp rock salt
  • ROAST DUCK
  • 1 Challans duck
  • 60g honey
  • 2 1/4 tsp white sesame seeds
  • Salt
  • TO FINISH
  • Fleur de sel
  • Cracked black pepper
  • Duck jus
  • Few leaves dandelion

Method

  1. CELERY ROOT WEDGES

  2. Slice each celery root into 6 wedges
  3. Put them in one layer in a pan, add the orange juice, butter and thyme, and cook on low heat for 15-20 minutes. Reserve in the cooking liquor
  4. CELERY ROOTS PUREE

  5. Put the celery root in a pan, cover with milk, add the bay leaves and salt
  6. 2. Cook until tender and mix until
    smooth with the lemon juice
  7. KUMQUAT CONDIMENT
  8. Put the kumquats in a pan and cover with water. Bring to a boil, strain and refresh under cold water. Repeat two more times
  9. Put the blanched kumquats in a pan with the sugar, salt and star anise and cover with water. Bring to a simmer and cook for 45 minutes
  10. Strain, reserving the cooking liquor. Mix the kumquats with a little of the cooking liquor until you obtain a smooth purée
  11. Season with the lemon juice. Keep in a squeezy bottle in the fridge until needed
  12. ROAST DUCK
  13. Preheat the oven to 235ºC
  14. Remove the legs from the duck and reserve. Leave the breast on the bone
  15. Rub the breast with honey, giving the entire skin a good coating. Spread the skin uniformly with sesame seeds and season with plenty of salt
  16. Roast for 16 minutes. Turn the meat over 90 degrees every 4 minutes to check that it is cooked. Make sure the thickest part of the breast is hot to the touch on both sides. Take the breast out of the oven and
    rest for 25–30 minutes at room temperature
  17. TO FINISH

  18. Reheat the celery wedges in their cooking liquor and then place on a plate
  19. Reheat the celery root purée and put a quenelle on the plate
  20. Slice the duck breast and put a slice on each plate, season with fleur de sel and cracked black pepper. Add a dot of the kumquat condiment
  21. Pour the jus and garnish with the dandelion leaves
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine