Ingreadient :

Crapaudine cooked slowly in duck fat

• 1 Crapaudine beetroot, sliced
• 100g Duck fat
• Salt

Chicory Jam

• 300g red chicory
• 10g duck fat
• 100g Banks brothers cape vintage, or alternative wine
• 65g light brown sugar
• 70g Cider Vinegar
• 25g fermented Gooseberry Juice
• 25g Red wine vinegar

Linseed Crackers

• 45g Potato Starch
• 65g cold water
• 9g salt
• 300g boiling water
• 250g brown linseeds

To serve

• Faggot, premade and roasted in the oven

Direction :

Mallard

1. Cook the mallard on the lowest oven temperature until the internal temperature reaches 48C.
2. Roast on highest temp 250-300oc depending on oven 4-5 mins.
3. Rest

Crapaudine cooked in duck fat

1. Over the hob on a medium heat, cook the beetroot through in the duck fat. Season to taste.

Chicory Jam

1. Slice Chicory and sweat off in the Duck Fat in a pan. Season.
2. To make the glaze for the chicory, add all ingredients into the same pan and reduce until sticky and glazed.

Linseed Crackers

1. Whisk together the potato starch, cold water and salt in a large mixing bowl. Pour in the boiling water, whisking constantly, until you have a thick gel with no lumps.
2. Fold in the linseeds very thoroughly, until there are no dry linseeds and no unmixed blobs of potato starch gel left. Transfer to containers and allow to cool.
3. Spread the mixture on lightly spray oiled silpat mats, cover with clingfilm and press/roll out the mixture until it is 1 linseed thick. Bake at 150°c for about 45 minutes, or until completely dry and crisp.