Mallard, Crapaudine Beetroot Slowly Cooked in Duck Fat, Sticky Chicory, Linseed Crackers and Pickled Elderberries

Tommy Banks is back with this unique dish of Mallard, Crapaudine Beetroot Slowly Cooked in Duck Fat, Sticky Chicory, Linseed Crackers and Pickled Elderberries. You'll love the recipe included for the Linseed Crackers, they're also great to make to serve with a cheese board!

Ingredients

1 x mallard, prepared

Crapaudine cooked slowly in duck fat

1 Crapaudine beetroot, sliced
100g Duck fat
Salt

Chicory Jam

300g red chicory
10g duck fat
100g Banks brothers cape vintage, or alternative wine
65g light brown sugar
70g Cider Vinegar
25g fermented Gooseberry Juice
25g Red wine vinegar

Linseed Crackers

45g Potato Starch
65g cold water
9g salt
300g boiling water
250g brown linseeds

To serve

Faggot, premade and roasted in the oven

Method

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Mallard

Cook the mallard on the lowest oven temperature until the internal temperature reaches 48C.
Roast on highest temp 250-300oc depending on oven 4-5 mins.
Rest

Crapaudine cooked in duck fat

Over the hob on a medium heat, cook the beetroot through in the duck fat. Season to taste.

Chicory Jam

Slice Chicory and sweat off in the Duck Fat in a pan. Season.
To make the glaze for the chicory, add all ingredients into the same pan and reduce until sticky and glazed.

Linseed Crackers

Whisk together the potato starch, cold water and salt in a large mixing bowl. Pour in the boiling water, whisking constantly, until you have a thick gel with no lumps.
Fold in the linseeds very thoroughly, until there are no dry linseeds and no unmixed blobs of potato starch gel left. Transfer to containers and allow to cool.
Spread the mixture on lightly spray oiled silpat mats, cover with clingfilm and press/roll out the mixture until it is 1 linseed thick. Bake at 150°c for about 45 minutes, or until completely dry and crisp.