See Also: Honey-roast Cornish duckling with cabbage and smoked bacon(recipes)
Roast saddle of venison with a ragout of broad beans, peas, and smoked bacon(recipes)
Roast Norfolk duckling with orange served with bubble and squeak(recipes)
Scrambled free-range Cornish duck eggs with smoked eel(recipes)
Potato torte with cabbage, bacon and cheddar(recipes)
Grilled salted cod with beer, bacon and cabbage(recipes)
Butter Bean Soup with Smoked Streaky Bacon(recipes)
Wilted Cabbage Salad with Bacon and Cashel Blue Cheese(recipes)
Roast Pork Chops with Apple and Cabbage(recipes)
Warm salad of tea-smoked trout with crispy bacon, frisee and horseradish(recipes)

Honey-roast Cornish duckling with cabbage and smoked bacon (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

1 to 2 hours

















Ingredients



For the sauce1kg/2lb 4oz duck carcasses, chopped small1 tsp Chinese five-spice powder1 large onion, cut into thick rings ½ head of garlic (cut across the middle)15g/½oz fresh thyme, plus five extra sprigs700ml/1¼ pints hot chicken stock 100ml/4fl oz clear honey 3 tbsp sherry vinegar 300ml/½ pint veal glacé (or reduce 600ml/1 pint beef stock to 300ml/½ pint)1 tsp white peppercorns 3 tbsp double cream For the duck breasts4 x 180g/6oz Gressingham duck breasts, skin on salt and freshly ground black peppervegetable oil, for frying 100ml/4fl oz clear honey 1 tsp Chinese five-spice powderFor the cabbage350g/12oz savoy cabbage, cut into strips 1 shallot, chopped20g/¾oz unsalted butter 40g/1¾oz smoked back bacon slices, cut into fine strips20g/¾oz garlic puréesalt and freshly ground black pepper To serve1 large celeriac, cut into 1.5cm/2in cubes, blanched and deep-fried 20 garlic cloves, blanched and roasted until tender



Method



1. Preheat the oven to 220C/425F/Gas 7. 2. For the duck sauce, place the chopped duck carcasses into a roasting tin, transfer to the oven and roast for 20 minutes. Just before the end of roasting time, sprinkle with the Chinese five-spice powder. Remove from the oven and place on top of the stove. Turn on the heat, add the onion and garlic and cook, stirring frequently, until the onion is very lightly coloured. Add the thyme, remove from the heat and leave to cool slightly. Pour the chicken stock into the roasting tin and stir to deglaze the tin, scraping up the browned bits from the bottom. 3. Heat the honey in a large saucepan and bring to a brisk simmer. Cook for three minutes over a high heat, being careful not to burn the honey. Add the vinegar and reduce for a few minutes. Add the contents of the roasting tin, along with the veal glacé, the peppercorns, the remaining sprigs of thyme and the cream. Bring to the boil and skim off any scum that forms on the surface, then reduce the heat to a simmer and cook for 30 minutes. Strain through a colander, then pass through a fine sieve into a clean saucepan. Simmer to reduce to a sauce consistency, then adjust the seasoning and acidity, adding more salt, pepper or vinegar as required, and set aside.4. For the duck breasts, place the duck breasts into the freezer for a few minutes to make it easier to score the skins. Using a very sharp knife, score the skin in a criss-cross pattern, being careful not to cut into the meat. Season the flesh side with salt and freshly ground black pepper. Heat a little vegetable oil in a heavy-based frying pan. Place the duck breasts skin-side down in the hot oil and cook over a fairly high heat to render the fat; be careful not to burn the skin. Once the skin is golden-brown and crisp, turn the breasts over and sear on the other side for 2-3 minutes. Turn the breasts over again to crisp the skin up a little more. Then turn each breast once more and cook for 3-4 minutes more until done to your liking. 5. In a bowl, mix together the honey and five-spice powder. Remove the breasts from the pan, brush the honey mixture over the crisp skin and leave to rest. 6. Meanwhile, for the cabbage, cook the cabbage in boiling salted water until almost tender, then refresh in iced water. Drain well and pat dry.7. Heat the butter in a pan, then add the bacon. Tip in the cooked cabbage and let it dry out briefly in the pan. Add the garlic purée and cook for a minute. Season, to taste, with salt and freshly ground black pepper. 8. To serve, gently reheat the sauce. Spoon the cabbage into the centre of each plate. Cut the duck breasts into thin slices and lay them on top of the cabbage. Arrange the deep-fried celeriac cubes and roasted garlic cloves around the plate and drizzle with the sauce - any leftover sauce can be frozen.