Caistor Hall’s pan roast duck, crispy duck hash, carrot purée, miso greens & five spice jus
- 2 duck legs (cooked and shredded)
- 1 bunch of coriander
- 2 spring onions (finely sliced)
- 2 red onions (diced)
- 1 teaspoon hoisin sauce
- 1 teaspoon sweet chilli sauce
- salt and pepper (to taste)
- vegetable oil
- 8 carrots (thickly sliced)
- 500 milliliters chicken miso stock
- 1 pinch caraway seeds
- 125 grams butter
- 1 large orange (juice and zest)
- splash of double cream
- 1 pak choi (pickled)
- 1/4 hispi cabbage (shredded)
- 100 milliliters miso stock
- 200 milliliters beef stock
- 200 milliliters miso stock
- 1 pinch five spice
- 2 tablespoons hoisin sauce
Pre-heat your oven to 180°C/gas mark 4.
Mix everything together and mould into four cakes. Cover in flour, a beaten egg, and breadcrumbs (pane). Deep fry in the vegetable oil for one minute until golden, then put on a baking tray in the oven for four minutes or until cooked through. Set aside.
Put all the ingredients apart from the cream into a saucepan and simmer until the carrots are soft. Put into a blender and blitz to a purée while slowly adding the cream. Once done, sieve the purée to remove any seeds and set aside.
Pan-fry the greens until soft. Then add the stock, lower the heat and simmer to reduce the liquid.
Put everything into a saucepan over a high heat. Mix well, then reduce down by a third.
Add the four large duck breasts and pan-fry over a medium heat, skin-side down. Gradually increasing the heat, then turn over and place in the oven for eight minutes.
Once cooked, remove and rest for two minutes before serving.
When ready to serve, put your plates together and enjoy!