(serves four)

100g shallots
500g potatoes
100g celeriac
100g green leek julienne
Salt and pepper
60ml olive oil
60g clarified butter
2 Goosenargh duck breasts
250g Horseshoe black pudding
2 Braeburn apples

For the sauce
50g shallots, finely chopped
50ml brandy
200ml reduced brown chicken stock
Fresh ginger, bay leaf, garlic, thyme, salt and pepper
50ml veal glaze
100ml double cream

To garnish
25g shredded ginger, deep fried
25g fresh chervil

Peel and roast the 100g of shallots. Grate, mix and season the potatoes, celeriac and leek, and cook off in half the olive oil and half the clarified butter.

Trim and score the duck breasts, cook pink and season. Slice the black pudding and sauté with the duck at the last minute. Turn the apples and caramelise in the remaining oil and butter.

Sweat the chopped shallots until soft. Flame the brandy and add the stock, fresh ginger, garlic, bay leaf and thyme. Boil and reduce by half.

Add the veal glaze and cream. Boil to a coating consistency and season.

To serve, make a gâteau with the rösti, duck and black pudding. Arrange the apple and shallots around. Pour a cordon of sauce around the rösti. Dress with deep-fried ginger and chervil.

Charles Hallé

Photo © Rob Whitrow