Duck - Beetroots - Blackberry

Duck Stock

1 duck carcass + bones
5 onions
½ celeriac
2 carrots

Cut vegetables into cubes. Brûlée onions in pot. Roast carcass until golden.
Deglaze pot and tray. Combine everything. Cover with water. Simmer 3–5 hours. Reduce 50–70%. Season lightly.

Blackberry Sauce

50 g blackberry vinegar
50 g blackberries
200 g reduced duck stock

Reduce vinegar to a light gastrique. Add blackberries, cook briefly. Add stock. Reduce to sauce consistency. Cool and infuse overnight. Strain. Adjust acidity. Light xanthan if needed.

Glazed Beetroot

2 beetroots
100 g blackberry vinegar
40 g honey
Water

Combine all ingredients. Add water to just cover. Cook until tender. Reduce liquid to glaze.

Pickled Beetroot

200 g vinegar
200 g sugar

Thin beetroot slices Boil pickle. Cool. Pour over beetroot.

Duck Breast

1 Duck breast

Score skin. Place skin side down in cold pan and render slowly until fat is released and skin is crisp. Turn. Transfer to oven at 180°C until medium. Rest. Slice evenly.