Ingredients

4 Duck Breasts Skin On
4 Leg and Thigh Portions
Duck Liver
1 Litre Duck Fat for Confit (Enough to cover Duck)
Honey
Fresh Ginger
Dessert spoon
Green peppercorns
1 L Fresh Cream
2 L Chicken Stock
250 ml Viognier
10 Potatoes
3 Onions Finelly Chopped
500 g Butter (unsalted) for sauces
150 g Butter (unsalted) for PommesAnna
Salt and Ground white Pepper
Baby Leeks
1 Carrot All Sliced Julienne
1 Whole Leek All Sliced Julienne
1 Onions Finelly Chopped All Sliced Julienne
1 Celery stalk All Sliced Julienne
water
string

Serves 4 Pax

Method

Duck Confit:

Poach celery, Onion, carrot and Leek Julienne in water until soft Remove from water Drain set aside Now debone the Leg and Thigh Portions. Place each one skin down and and lay Julienne mix in each Portion. Season with Salt and pepper Roll and Bind with Strings Bring Duck Fat to Boil in a Deep saucepan then place leg and thigh rolls in fat and cook until tender. Remove from fat and set aside

Duck Breast:

Score the skin with a Sharp Knife Being Careful not to cut into the flesh Score Diagonally Both ways to create Diamond Pattern. Heat a Pan with Olive oil until very hot and sear Duck Breats skin side down first This will release a lot of the fat in skin turn over and sear meat side. Then set aside for Roasting. When required Roast in 250 c oven until Desired Degree Crisp Duck Leg Rolls, String removed at the same time

Duck Liver

Green Peppercorn Cream:

Saute Chopped Onion in butter till glassy. Crush Green Peppercorns and add to onion add a ladel of chicken stock then cream. Reduce the thick creamy consistency, season with salt and white pepper to taste

Honey and Ginger Jus:

Saute onion as above, then add viognier. Reduce by 2 / 3 and add Chicken Stock. Reduce by 1 / 2 and whisk in butter cubes to thicken season with salt and pepper to taste

The Baby Leeks:

Cut in Broad Julienne strips and wash thouroughly,making sure no grit remains. Steam over boiling salted water until tender

Pommes Anna:

(This Step should be done a day in advance)
This requires Quick work as the potatoes tend to turn brown Slice potatoes + / - 1mm thick. Arrange a layer in Roasting Pan Lined with tin foil Add dot with butter, sprinkle chopped onion and add salt and pepper Repeat until + / - 1-1 1/ 2 inches thick. Cover with tin foil and bake at 150 c until cooked through - 1 1 / 2 Hours. About Halfway through cooking time, remove from oven and compress by placing a board that fits inside the pan on potatoes and press down firmly. Place back in oven and repeat compression when cooked. Place in refrigerator overnight with a weight on the board Just before required, remove from roasting dish remove tin foil and cut into desired shapes. Heat on a tray in oven.