For the Duck

Remove the breast of the duck and place into a cold pan and bring slowly to the heat until golden brown and well rendered place into a preheated oven 180 for 7 minutes. Remove from the one and leave to rest.

For the Apple Pave

Peel and thinly slice the apples and layer into a deep dish lined with grease proof paper. Inbetween each layer sprinkle some sugar, cinnamon and pour some melted butter.

Once the dish is full place into a oven 170 for 3 hours. Once cooked press with a weight until cold place into the fridge.

For the Celeriac Purée

Peel and dice the celeriac and place into a pan and cover with the milk and double cream and boil until soft. Place the celeriac into a food processor and some of the liquid and purée until super smooth.

Caraway Cabbage

Cut the bacon and cabbage up, then add to a pan with the caraway seeds and gently fry in the fat from the bacon, adding very small amounts of the stock every now and then to moisten the cabbage.

Veal Jus

Gently heat veal jus (reduced stock) in a saucepan. Place the vanilla pod into the saucepan and add a little maple syrup to it. Reduce it down to a thick syrup.