Step 1

*PEEL AND TRIM THE CARROTS (2 MINS)

Step 2

*PLACE IN A TIGHT FITTING PAN WITH ALL THE OTHER INGREDIENTS EXCEPT PARSLEY AND BOIL DOWN

Step 3

ROAST DUCK

Step 4

*MIX THE HONEY, SOY SAUCE, VINEGAR, MEAT STOCK AND SALT TOGETHER IN A PAN AND LEAVE TO REDUCE TO A THICK CONSISTENCY THEN LEAVE TO COOL SLIGHTLY (20 MINS)

Step 5

*BRUSH THE DUCK GENEROUSLY AND EVENLY WITH THE GLAZE AND ROAST IN THE OVEN AT 210°C (7 MINS)

Step 6

*TURN THE DUCK AND ROAST AGAIN (7 MINS)

Step 7

*TURN AGAIN AND ROAST (3 MINS)

Step 8

*REMOVE THE DUCK FROM THE OVEN AND LEAVE TO REST (25 MINS)

Step 9

*RETURN THE DUCK TO THE OVEN TO REHEAT JUST BEFORE SERVING (3 MINS)

Step 10

*BRUSH WITH A LITTLE MORE GLAZE AND SPRINKLE WITH THE MUSTARD SEEDS, SESAME SEEDS AND THYME LEAVES (1 MIN)

Step 11

RED WINE SAUCE

Step 12

*TAKE THE SUGAR TO A LIGHT CARAMEL THEN ADD THE SHALLOTS, GARLIC, THYME AND MUSTARD SEEDS AND SWEAT DOWN UNTIL SOFT AND LIGHTLY GOLDEN (8 MINS)

Step 13

*ADD THE RED WINE VINEGAR AND REDUCE TO A THICK SYRUP (20 MINS)

Step 14

*ADD THE RED WINE AND REDUCE AGAIN UNTIL LIKE A SYRUP (20 MINS)

Step 15

*ADD THE MEAT STOCK AND REDUCE TO THE RIGHT CONSISTENCY (20 MINS)

Step 16

POOR MAN’S GOOSE SAUSAGE

Step 17

*MIX THE HOGS PUDDING MIX, CHOPPED LIVERS, CHOPPED SHALLOTS, HERBS, AND PISTACHIOS TOGETHER THOROUGHLY (3 MINS)

Step 18

*TIGHTLY ROLL THE SAUSAGE MIX IN CLINGFILM INTO A BALLONTINE (2 MINS)

Step 19

*STEAM THE SAUSAGES AT 90°C UNTIL COOKED THROUGH (30 MINS)

Step 20

*LEAVE TO COOL DOWN (15 MINS)

Step 21

*CUT INTO SLICES (1 MIN)

Step 22

*GENTLY PAN FRY ON ONE SIDE TO A LIGHT GOLDEN COLOUR (3 MINS)

Step 23

GLAZED CARROTS

Step 24

SOFT AND THE LIQUID HAS MADE A THICK SYRUP (30 MINS)

Step 25

*BEFORE SERVING SPRINKLE WITH SEA SALT AND CHOPPED PARSLEY (1 MIN)

Step 26

CARROT PUREE

Step 27

*THINLY SLICE THE CARROTS AND SEASON WITH THE RAS EL HANOUT (2 MINS)

Step 28

*SWEAT IN A PAN UNTIL THE CARROTS START TO BECOME TRANSLUCENT THEN ADD THE STOCK AND BUTTER (4 MINS)

Step 29

*SIMMER UNTIL THE STOCK HAS REDUCED AND THE CARROTS ARE COMPLETELY SOFT (15 MINS)

Step 30

*BLEND UNTIL SMOOTH (5 MINS)

Step 31

DUCK FAT CROQUETTES

Step 32

*PEEL, CHOP AND BOIL THE POTATOES TO MAKE MASH (15 MINS)

Step 33

*PASS THROUGH A DRUM SIEVE (2 MINS)

Step 34

*MIX IN THE DUCK FAT, GRATED CHEESE, NUTMEG AND CHOPPED PARSLEY (2 MINS)

Step 35

*LEAVE TO COOL DOWN IN FRIDGE (10 MINS)

Step 36

*ROLL INTO BALLS AND PANE IN FLOUR EGG AND BREADCRUMBS (5 MINS)

Step 37

*DEEP FRY UNTIL GOLDEN AND CRISPY (4 MINS)

Step 38

PLATING

Step 39

*PLACE TWO SLICES OF THE PAN FRIED SAUSAGE ON A PLATE

Step 40

*PLACE THE SEASONED GLAZED CARROT NEXT TO THE SAUSAGE

Step 41

*NEXT TO THIS SPOON ON SOME OF THE CARROT PUREE

Step 42

*NEXT TO THIS PLACE ONE OF THE DUCK FAT CROQUETTES

Step 43

*SERVE THE ROAST DUCK WHOLE ON A SEPARATE BOARD ALONG WITH A CARVING KNIFE AND FORK

Step 44

*DECANT THE SAUCE INTO JUGS TO SERVE ON THE SIDE