Grampound Road Duck

Paul Ainsworth

Paul Ainsworth

8th February 2016
Paul Ainsworth

Grampound Road Duck

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Grampound Road Duck recipe a try? As part of The Staff Canteen Live - Skillery, Paul Ainsworth will be creating Grampound Road Duck for his demonstration at Hotelympia 2016 - supported by the Craft Guild of Chefs and in association with Westlands and Robot Coupe. Tickets are still available and can be purchased here - If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel -


  • Serves 4
  • Duck stock
  • 1kg duck bones chopped small 2ltr brown chicken stock
  • 50 ml sherry vinegar
  • 200ml red wine
  • 200ml port
  • 50ml sweet chilli 50ml hoi sin
  • 50 ml soy sauce
  • Mirepoix
  • 1 stick celery
  • 1 medium-size carrot
  • 1 small onion
  • 1 small medium size chilli
  • 1 tablespoon fresh ginger
  • sprig thyme
  • 3 cloves garlic
  • zest of half an orange
  • 1 star anise and a pinch of peppercorns
  • Consommé
  • half an onion
  • 1 small carrot
  • 1 stick celery
  • 1 duck leg
  • 6 egg whites
  • Duck
  • 2 legs and 2 breasts - skin off
  • Duck brine
  • 2 cloves garlic
  • 1 star anise
  • pinch pepper corns
  • 1 bay leaf
  • 1ltr water
  • 20g caster sugar
  • 50g fine salt
  • Asian reduction
  • 1 small shallot, finely diced
  • 1 tablespoon finely grated ginger
  • 1 tablespoon finely chopped pickled ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 100 mill sweet chilli sauce
  • 100 mill hoi sin sauce
  • 50 ml soy sauce
  • Coriander oil
  • 50g fresh coriander
  • 100g veg oil
  • Soy glaze
  • 20g soy sauce
  • 20g honey
  • ‘Pick your own’ salad
  • 1 each small red and small white chicory
  • 1 small baby gem lettuce
  • 1 small smoked duck breast - you will not need all of this
  • 1 quarter cucumber
  • 2 small radishes
  • 2 spring onions



Dice all mirepoix ingredients to thumb-nail size.

Caramelise the duck bones in a large shallow pan with a little oil; once deep golden all over strain off all of the fat.

In the same pan, caramelise all of the mirepoix - lightly seasoned - until deep golden.

Deglaze pan with the sherry vinegar, add in the red wine and reduce until sticky; add in the port and reduce again until sticky.

Add in stock and the caramelised bones, bring to the boil and reduce the heat to a simmer; skim off any impurities, after 15 minutes take off the heat and infuse for one hour.

Carefully strain the stock, pass through fine muslin cloth and refrigerate overnight.


Place all ingredients in a blender and blend lightly to small chunks; place the stock, cleaned of all fat from the top, into a deep small pan. Add in the consommé ingredients and whisk over a high heat until a raft begins to form with the egg whites; immediately turn down the heat and gently pierce a 2" hole in the centre of the raft with a spoon - this will allow the pressure to release without breaking the raft. Leave over the lowest heat setting for approximately 20 minutes, check the clarity of the consommé - it should be crystal clear; if it is a little cloudy leave for another 10 minutes.

Once the stock is clear, remove from the heat and leave the raft to settle. Carefully pour the consommé through fine muslin cloth without disturbing the raft, leave to cool.

When ready, gently warm to a simmer to serve and finish with fresh orange peel and half a star anise.


Combine brine ingredients, boil, cool in a container for the fridge; once cool, submerge duck legs for 18hrs and duck breasts for 6 hrs in the refrigerator. Take out and dry in a cloth.

To confit duck legs

1 ltr duck fat sprig thyme sprig rosemary 2 cloves garlic

Combine ingredients and warm to 75°, submerge duck legs in the fat. Cover pan with tinfoil and place in oven at 100° for six hours. When checking the duck, the leg meat should just pull away from the bone - you're not looking for the meat to fall off easily, as it will be dry at this stage.

Let the duck legs cool in the fat and then gently take off the skin and place on a tray lined with greaseproof; once all the fat is off, separately remove the duck leg meat into a bowl and shred with your fingers. Place to one side while making the Asian reduction.

Crispy Duck skin

Gently season the duck skin that we put on the tray and sprinkle with a little sherry vinegar. Bake at 180° for 10 minutes and then check every few minutes until lightly golden brown; keep in a dry place so as not to go soggy.

Asian reduction

Gently sweat the shallot and ginger over a low heat in the sesame oil, once soft deglaze the pan with the vinegar and add in the three sauces. Reduce until sticky, cool and then bind with the picked duck leg. When ready to serve, heat in a pan and finish with toasted sesame seeds, finely chopped chervil and chives.

Coriander oil

Heat the oil to 70° and blend with the coriander for one minute until smooth; slowly pass through muslin. This will be to finish your legs and breasts.

Soy glaze

In a small pan heat to 115° and cool; this will be to glaze your duck breast along with fennel pollen

To cook the duck breast

In a water bath - vac tight and poach at 55° for 45 minutes. Finish by lightly warming and blowtorching the breasts.

Or panfried - gently caramelise the breast in foaming butter, then place in oven at 160° for three to five minutes until just springy to the touch; leave to rest in a warm place for 10 minutes.

‘Pick your own’ salad

Using a sharp knife, cut lettuce leaves into bite-size pieces, place in icy water.

Thinly slice radishes, add these to the water.

Cut spring onions into 2 inch batons, very thinly slice into long strips, add to the ice water.

Once all these salad components in the icewater are crispy, gently strain and dry; place in medium size bowl for mixing. Thinly slice the cucumber - discarding the seeds - into little batons.

Thinly slice the smoked duck breast and wrap around your finger to create cylinders.

Dress the salad with fine sea salt and vinaigrette.

Neatly arrange into individual bowls and top with the thinly sliced skin.

To finish

Bring everything together - warm the consommé and the duck leg as above.

Place a heaped tablespoon of duck leg in a bowl per person, and once rested carve each breast in half lengthways – then each of these halves into five pieces for each portion; gently brush with the glaze and sprinkle with fennel pollen, arrange the carved breast in the bowl carved side up.

Place a few pieces of crispy skin on the duck leg, gently dress with the coriander oil. Serve each diner with the bowl of duck, a salad each; carefully pour some consommé into each bowl just to cover the base, enjoy.

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