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Honey Roast Duck with Cabbage, Smoked Bacon, Roast Garlic, Girolle Mushrooms and Spiced Jus

Roast duck carcasses for a spiced jus, sear honey-glazed breasts, and serve with sautéed savoy cabbage, bacon, and girolle mushrooms.

DinnerDuckHigh ProteinGourmetFrench
Estimated Nutrition
Calories
811.1
kcal / serving
3244.5 kcal total
Carbs
45.7g
per serving
182.8 g total
Fat
52.6g
per serving
210.4 g total
Protein
37.1g
per serving
148.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
ml
Sherry Vinegar
Dairy
50
ml
Cream
1
tbsp
Butter
40
g
Butter
unsalted
50
g
Butter
unsalted
Liquids
700
ml
Chicken Stock
300
ml
Veal Stock
Meat
1000
g
Duck Carcasses
chopped into small pieces
4
piece
Duck Breasts
180g each, chilled
40
g
Smoked Back Bacon
chopped
NutsSeeds
5
g
Chinese Five-Spice Powder
0.5
bulb
Garlic
15
g
Thyme
fresh leaves
5
g
White Peppercorns
2
g
Salt
12
piece
Garlic
cloves, peeled and left whole
OilsFats
1
ml
Vegetable Oil
for frying
Other
100
g
Honey
clear
2
tbsp
Honey
clear, mixed with pinch of five-spice
Vegetables
1
piece
Onion
large, cut into thick rings
0.5
piece
Celeriac
peeled, finely chopped and blanched
350
g
Savoy Cabbage
sliced
4
g
Shallots
finely chopped
20
g
Garlic Purée
80
g
Girolle Mushrooms

Method

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