Whole Roasted Duck with Confit Legs and Jerusalem Artichoke by Fallow

Ingredients

• 1 whole Duck
• Approx. 1-2 kg Duck fat (for confit)
• 500g Jerusalem artichokes
• 4 large Potatoes (e.g., Russet or Maris Piper), for mash
• 100g Unsalted butter
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 2 tbsp Malt extract
• 100ml Warm milk
• 50g Pancetta, finely diced
• 2 tbsp Fresh chives, finely chopped
• 1 small Onion, for rings
• 1 cup Duck sauce (homemade or store-bought)
• 1/2 cup Blackberry fluid gel (homemade or store-bought)
• 100g Fresh blackberries
• to taste Coarse sea salt
• to taste Freshly ground black pepper

Instructions

1. Prepare the duck: Carefully remove the wings, legs, and wishbone from the whole duck. Prick the duck skin all over with a sharp needle or toothpick, ensuring not to pierce the meat layer beneath.
2. Blanch and chill the duck: Submerge the prepared duck crown (breast and carcass) into a large pot of boiling water for exactly 45 seconds. Immediately remove with tongs and plunge it into a large bowl of ice water to stop the cooking process and tighten the skin.
3. Age the duck (optional but recommended): Hang the duck crown in a well-ventilated, cool place (like a refrigerator with good air circulation) for five days. This process helps to dry out the skin for ultimate crispness and tenderizes the meat.
4. Confit the duck legs: Season the duck legs generously with salt and pepper. Place them in a deep, oven-safe dish and cover completely with rendered duck fat. Cook in an oven preheated to 150°C (300°F) for 2.5 to 3 hours, or until the meat is falling off the bone. Remove from fat, let cool slightly, then carefully remove the bones.
5. Prepare the Jerusalem artichokes: Peel the Jerusalem artichokes. Place them whole in a small saucepan and cover with enough oil (such as leftover duck fat or olive oil) to confit. Cook over very low heat for 20-30 minutes, or until tender when pierced with a fork. Drain from oil and cut in half.
6. Finish the artichokes: In a pan, melt a generous knob of butter over medium heat until foaming. Add the halved confit Jerusalem artichokes, minced garlic, and fresh rosemary sprigs. Cook for 5-7 minutes, tossing frequently, until they achieve a beautiful golden-brown color and are slightly caramelized. Stir in the malt extract and toss to coat.
7. Make the potato mash: Preheat oven to 200°C (400°F). Bake the potatoes directly on the oven rack for 1 hour, or until very tender. Once cooled slightly, scoop out the flesh and pass it through a fine-mesh sieve or potato ricer into a bowl for an exceptionally smooth texture.
8. Finish the mash: Add plenty of unsalted butter and season with salt and pepper to the sieved potato flesh. Gradually mix in warm milk until you achieve a wonderfully smooth, creamy, and loosened mash consistency.
9. Sear and glaze the duck legs: Heat a non-stick pan over medium-high heat. Place the deboned duck legs skin-side down and sear for 5-7 minutes until the skin is beautifully crispy and golden brown. Drain excess fat. Glaze with duck sauce, then sprinkle with diced pancetta, chopped fresh chives, and thinly sliced fresh onion rings.
10. Roast the duck crown: Score the duck crown skin finely in a crosshatch pattern, ensuring not to cut into the meat. Use a blowtorch to render some of the fat and crisp the skin, which also helps release flavor. Once seared, roast the duck crown in a preheated oven at 190°C (375°F) for 25-35 minutes, or until the internal temperature reaches 57-60°C (135-140°F) for medium-rare.
11. Rest and carve the duck: Remove the roasted duck crown from the oven and let it rest on a cutting board for at least 10-15 minutes. This allows the juices to redistribute. Carve the duck breasts off the bone, then slice them into desired portions.
12. Plate the dish: Spoon a generous portion of the creamy potato mash onto each plate. Place a seared, glazed confit duck leg on top of the mash. Arrange slices of the roasted duck breast alongside. Add spoonfuls of the Jerusalem artichoke puree (if making, otherwise the confit artichokes) and dots of blackberry fluid gel.
13. Garnish and serve: Garnish with the confit Jerusalem artichoke halves and fresh blackberries. Finish with a final drizzle of the rich duck sauce over the entire dish and serve immediately.