It still feels like winter so for my day off dish wanted something to reflect that.
The crown is a basic Gressingham, started in the pan and roasted in the oven at a low temp until it hit 54.
Classic fondant Roosters potatoes in homemade chicken stock, thyme and garlic.
The cabbage is left over from Christmas, blended.
Chicory in vinaigrette.
The beans were balanced and then finished in the drippings from the potatoes.
Sauce of shallot reduction, woody herbs, juniper bay, brandy, port and stock. Finished with butter.
Overall I was happy with the dish.
The potatoes referenced Fallow’s video on them and they were super rich and buttery.
The duck could have had slightly more even rendering, as you can see some spots look fattier than others, but the fat was still very tender and the cuisson was spot on compared to my last roasted crown that I thought was a tad under.
The shavings of chicory looked neater in my mind.
The cabbage was starting to be a little too thick, so the plating doesn’t do the smoothness justice but the puree itself was delicious. Really tangy and sharp.
I served this with a very cheap and cheerful Syrah from the Ardèche which I feel was thematically appropriate, and the flavours worked really well. It was on offer at £8.50 and at £10 full price would still be an absolute bargain. I could see this becoming my new “House Red”.
by agmanning