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.