It was my first Christmas not only in Cambridge (I usually visit my parents in Germany) but also in my new flat which has a proper kitchen. So I decided to treat three of my friends to a hearty lunch. I ordered a duck from Radmore Farm who have a small but fine shop in Chesterton Road and instead of roasting it (I don’t trust my oven which is overheating and inconsistent) I jointed it. Out of the legs and the meaty parts of the wings I made confit (using leftover salmon cure with added garlic, crushed peppercorns and thyme), the breasts I pan-fried and finished in the oven and out of the carcass, wing tips and giblets I made stock.
I had two bags of giblets so I made a little snack of flash-fried hearts.
From the various trimmings and bits of meat scraped off the carcass I made a burger:
The livers I turned into parfait (half a shallot, one glove of garlic finely chopped, sweated off in clarified butter, added the livers until cooked dark pink, then pulsed with salt, pepper and a glug of cream in the food processor). Served on crispbread, this was the starter at Boxing Day, together with the cured salmon:
I clarified the stock, kept one half for cooking the lentils and the other half I reduced down with some red wine to make a sauce. The final dish consisted of picked leg and wing meat, sliced breast, lentils and broccoli: