Michelin starred recipe #7: Pot-roasted breast of duck bigarade with spinach and watercress mousse and crushed olive oil Jersey Royal potatoes by Galton Blackiston

 Ingredients

(serves four)

For the duck

2 whole ducks (take the legs off and use for confit)

Salt and pepper

2 oranges (with their zest very finely julienned and segments kept)

275ml duck stock (jus)

For the spinach and watercress mousse

200g washed spinach

100g watercress, picked

175ml double cream (infused with ½ clove of garlic, nutmeg, salt and pepper)

3 size 2 egg yolks

Salt and pepper + knob of butter

For the crushed olive-oil Jersey Royal potatoes

275ml white chicken stock

275ml water

450g medium-sized Jerseys (scraped and chopped evenly)

50g finely chopped shallots

110ml olive oil

1tbs chopped parsley

Salt and pepper

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Method

Prick the duck skins all over with a skewer, then truss. Pour boiling water over the breasts to loosen the skin, then pat dry and refrigerate for as long as possible. Season with salt, pepper and orange zest. Place the ducks in a dry pan over a low heat, then roast the ducks on top of the stove until golden all over. This may take 10-20 minutes.

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Transfer the breasts to the oven, skin-side up, and roast for about 10 minutes at 200ºC. It should be cooked medium and crispy. Drain the fat from the pan and deglaze with the reduced duck stock and juice of one orange. Taste the sauce and finish with a knob of butter.

To make the crushed olive oil Jerseys, place the stock and water in a pan, along with the potatoes. Bring to the boil and cook until soft. Drain well, then return to the pan and crush potatoes. Keep aside. In another pan sweat the shallots in a little olive oil. When soft, throw into the pan of potatoes along with the rest of the olive oil, chopped parsley and knob of butter.

To make the mousse, blanch the greens in boiling water and refresh. Then squeeze dry. Bring the cream and garlic to the boil.

Place the greens in a blender with the egg yolks and heated cream and allow to infuse and season. Blitz and pass through a medium sieve. Pour the mixture into four buttered dariole moulds or ramekins. Place in a bain-marie and cover with clingfilm. Cook in a low oven (120ºC) for about 30 mins or until just set.

Carve the duck into thin slices, place on the watercress mousse, and garnish with the segments, julienne and crushed olive-oil Jersey potatoes. Pour the sauce over and around the duck.

Galton Blackiston, chef patron, Morston Hall, Norfolk