roast duck

Prepare duck into a crown
Freeze for 30 minutes
Score the skin and allow to come back to room temperature
Roast at 230c for 12 minutes until internal temp hits 48c
Remove from the over and brush with a mixture of honey and five spice
Leave to rest for at least 20 minutes
Carve as required and crisp the duck, skin side up under the grill before plating

duck sauce

Break up cooked duck carcass and add to frying pan to caramelise
Deglaze with damson gin
Add duck stock and aromats, strain and add finely chopped chives

flaming barrel beets

Wash and roast whole where possible (cutting larger ones to equal size with the rest)
Peel and smoke
Make puree (beetroot, double cream, milk, rapeseed oil, butter)
Scoop the remaining beets from their fish, ensuring to keep the beetroot looking whole
Place this beetroot into some duck fat held at 60c to keep warm
When needed, remove from the duck fat, slice and season with sea salt, then place back into the burnt beetroot skin to serve

duck hearts

Prepare the hearts by removing any sinew and place into an 8% salt brine for 1 hour
Lightly rinse off the brine
Barbecue the heart over embers and slice
Grill a few pieces of endive and the brush with the warm duck fat and some of the honey mixture

marigold vinegar

Add freshly picked or dried marigold, calendula &/or Tagette flowers to vinegar and leave to infuse
Make vinegar gel (vinegar, sugar, agar)
Dissolve the sugar and vinegar by bringing to the boil
Remove from the heat and whisk in the agar then bring back up to the boil
Allow to set then blitz into a gel

confit flaming barrel beets

Thoroughly wash the beetroot and dry before roasting whole in their skins at 180c for two hours, do not worry if the outsides to begin to burn
Allow the beetroot to cool until you are able to hold them in your hand. Cut in half and using a spoon scoop out the flesh in one uniform piece, making sure top also keep the skin intact. (any broken beets can be reserved for the puree)
Set aside to cool
Place balls of tin foil inside the beetroot skins and return to the oven to continue to burn until blackened and charred. Allow to cool and then place in a dehydrator over to firm up. This is the serving vessel for the beetroot
When ready to serve, reheat the beetroot pieces in 60c duck fat
Remove the beets from the fat, carve and season with sea salt before serving in the burnt skins along the duck