Yorkshire's Independent Restaurant Guide

Wild Duck with Citrus Stuffing & poached Elderberries

We’ve long flown the flag for the Star at Harome, it’s in our top ten and one of our all time favourite Yorkshire restaurants, so we’re delighted that Andrew Pern has given us one of his   recipes. It’s nicely seasonal, using wild duck and some foraged elderberries.

I know it looks cheffy:  lots of ingredients and veal jus, but it’s really straightforward honest and you can substitute chicken (or even a stock cube) for the veal jus, and when you’re done, you’ve got all the elements on the plate, very Masterchef.

2 oven-ready wild duck For the Purée:
50g butter

For the forcemeat:
200g pork sausagemeat
Grated zest of ½ orange
Grated zest of ½ lemon
4 shallots, finely chopped
50g soft breadcrumbs
1 egg
1 tsp sage, chopped
A little oil for frying

For the puree:
6 carrots
A little milk
2 tsp mixed spice

For the Yorkshire sauce:
200ml red wine
100g redcurrant jelly
Zest of ½ orange
Juice of one orange
75ml veal jus
A splash of rapeseed oil
75g elderberries

Preheat the oven to 180°C/ Gas Mark 4. Place the whole duck in a roasting tray. Rub a little butter over the breast of the bird, season and roast for approximately 35-40 minutes.

To make the forcemeat, first fry the shallot in a little oil until soft, then add the grated rind of half of one lemon and one orange to the sausagemeat together with the chopped sage, breadcrumbs and beaten egg. Combine together, season to taste and place into a small loaf tin. Cook in the oven for 30 minutes, then turn out.

For the Yorkshire Sauce, peel the remainder of the orange, remove the white pith and discard. Cut the zest into julienne strips and place in a saucepan with the red wine and redcurrant jelly. Juice the orange and add to the pan, reducing the liquid to a syrupy consistency.

For the carrot puree, peel and slice the carrots, then place in a pan with a little milk. Cook until very soft, then drain, season the carrots and blitz in a food processor to puree consistency. Finish with the mixed spice.

To serve, slice the duck breast onto the plate with the leg next to it and spoon on a little carrot puree. Drop the elderberries into the Yorkshire Sauce and bring to the boil, then spoon over the wild duck. Serve immediately