Crumbed Duck with Grand Marine sauce and potato-parsnip mash and broad beans.
Crisp on the outside, tender and rich within, this crumbed duck is a beautifully balanced dish that feels both refined and deeply comforting. The golden crust gives way to succulent duck, perfectly cooked to retain its natural juiciness. A silky Grand Marnier sauce adds a subtle citrus sweetness, lifting the richness with elegant, aromatic notes.Served alongside a smooth potato–parsnip mash, earthy and lightly sweet, and vibrant broad beans for freshness and bite, the dish comes together in perfect harmony — indulgent yet thoughtfully composed, with layers of texture and flavour in every mouthful.
Equipment
- Oven
- Sous Vide
- au Bain Marie
- Bowl of Ice water
- Potato Masher (Ricer), Strainer
Ingredients
- 2 duck legs/bones one carcasses would be best NO FAT for stock
- butter
- 1 bunch Dutch carrots
- 1 Celery stork
- 1 leek
- 1 onion brown
- 600 ml thickened Cream
- 75-100 ml Grand Marnier
- use the yolks
- 5 Duck breast
- 5 fresh sage leaves
- 1 Orange
- butter
- 6 Egg whites keep the yolks
- 200 gr Hazelnuts crushed
- 10 potatoes
- 2 Parsnip nutmeg
- 1 kg frozen broad beans (good quality)
- Lemon
- 250 gr Butter duck skin croutons
Instructions
- Chop duck legs/bones, fry in butter, with chopped onion, carrots, celery stork and leek. Add orange with juice and top up with little bit of water bring to the boil and simmer for approx. one hour, strain and use the broth for the sauce, discard the solids.
- Reduce the broth if needed, add ½ cup of cream, season with salt, pepper and chicken bouillon block and add 25ml Grand Marnier, bind with egg yolks (au Bain Mary)
- Place the peppered Duck breast with sage and a slice of orange in a plastic bag in the sous vide for 30-45 minutes depending how thick the breasts are.
- Take Duck from Sous Vide let set and dry the breasts. Season with (pepper and) salt roll in (slightly loosened) egg white and crumb with hazelnut crumbs. TIMING: Fry the crumb duck till slightly golden brown give some time for resting 5+ minutes. DON’T OVERCOOK.
- Cut the skin in 7mm by 7mm and fry until crispy, drain fat from time to time and season with salt only.
- Peel potatoes and parsnip and mash with potato masher (RICER), season with salt, pepper and nutmeg, pipe mash on a non-stick oven tray/booking paper. TIMING: Grill in oven till crispy for approx. 10 minutes
- Peel the broad beans place in a saucepan and season with lemon/butter juice, pepper and salt. TIMING: Cook on stove for approx. 5 minutes.
Notes
Place the sauce in the center (lower end of the plate) and the halved duck breast on the higher end of the plate (not touching the sauce), potato-parsnip on one side and the broad beans (toped with the crispy duck skin) on the other side. Serve with small jar of extra sauce.
