Remove the crown of duck from the fridge an hour before cooking and place on a baking tray.
Pre-heat the oven to 235oC.
Place the peppercorns, fennel seeds and salt in a food processor and blitz to a fine crumb. Now brush the skin of the duck with the maple syrup and season generously with the pepper, fennel and salt crumb. Put the duck in the oven and roast for 14 minutes. Once roasted remove from the oven and rest for 45 minutes before serving.
Roast the squash en papillote.
To cook the squash take a large piece of kitchen foil. Put the diced squash, thyme, butter and garlic into the middle, seal the edges by folding them firmly all the way around to form the bag. Place the bag on a baking tray and cook in the oven at 180C for 12-15 minutes.
To make the risotto, place a pan on a medium heat add half of the butter and a drizzle of olive oil. When the butter is melted add the shallot, rice, a splash of white wine and 1/3 of the stock. Bring to a simmer.
Continue to cook for 10-15 minutes on a low heat stirring continuously, slowly adding the remainder of the chicken stock until the rice is cooked, the texture should be slightly al dente. To finish, add the parmesan, confit duck, clotted cream and a knob of butter. Spoon in a bowl and top with the squash and crisp sage leaves.
For the sauce, gently heat the gravy then add the beurre noisette, hazelnuts, capers and parsley.
To finish, remove the duck breasts from the bone and carve into thin slices, lay them on the plate and drizzle a little of the sauce over the duck.
Remove the crown of duck from the fridge an hour before cooking and place on a baking tray.
Pre-heat the oven to 235oC.
Place the peppercorns, fennel seeds and salt in a food processor and blitz to a fine crumb. Now brush the skin of the duck with the maple syrup and season generously with the pepper, fennel and salt crumb. Put the duck in the oven and roast for 14 minutes. Once roasted remove from the oven and rest for 45 minutes before serving.
Roast the squash en papillote.
To cook the squash take a large piece of kitchen foil. Put the diced squash, thyme, butter and garlic into the middle, seal the edges by folding them firmly all the way around to form the bag. Place the bag on a baking tray and cook in the oven at 180C for 12-15 minutes.
To make the risotto, place a pan on a medium heat add half of the butter and a drizzle of olive oil. When the butter is melted add the shallot, rice, a splash of white wine and 1/3 of the stock. Bring to a simmer.
Continue to cook for 10-15 minutes on a low heat stirring continuously, slowly adding the remainder of the chicken stock until the rice is cooked, the texture should be slightly al dente. To finish, add the parmesan, confit duck, clotted cream and a knob of butter. Spoon in a bowl and top with the squash and crisp sage leaves.
For the sauce, gently heat the gravy then add the beurre noisette, hazelnuts, capers and parsley.
To finish, remove the duck breasts from the bone and carve into thin slices, lay them on the plate and drizzle a little of the sauce over the duck.
