🦆 Autumnal Duck Accompaniments

*A guide to the ultimate flavor layers.*

#### **1. White Carrot & Parsnip Purée**

* **Ingredients:** 2 parsnips, 2 white carrots (or standard carrots peeled deeply), 50ml heavy cream, 20g butter, a fresh grating of nutmeg.

* **Technique:** 1. Peel and chop the roots. Boil in a mix of half-water/half-milk until very soft.

2. **The Chef's Secret:** Blend while piping hot. Add the nutmeg and cold butter last to create an emulsion.

3. Pass through a **tamis sieve** for that signature "mirror" smoothness.

#### **2. Rosemary Port & Blackberry Reduction**

* **Ingredients:** 150ml Port wine, 100g fresh blackberries, 1 sprig rosemary, 1 tsp honey, a pinch of salt.

* **Technique:** 1. Combine port, rosemary, and honey in a pan. Simmer until reduced by half.

2. Add the blackberries and crush them slightly with a spoon to release the tannins and color.

3. Continue reducing until it reaches a syrupy "nappe" consistency. Strain out the solids and rosemary needles for a glassy, dark-purple finish.

#### **3. Pickled Dried Apricots**

* **Ingredients:** 6 dried apricots, 50ml apple cider vinegar, 25g sugar, 1 star anise.

* **Technique:** 1. Bring vinegar, sugar, and star anise to a boil.

2. Pour the hot liquid over the dried apricots. Let them sit for at least 30 minutes.

3. **Plating Tip:** Slice them into thin "batons" or small, neat cubes to distribute the acidity evenly across the dish.

#### **4. Duck Fat Sautéed Kale**

* **Ingredients:** 1 bunch Lacinato (Dino) kale, 2 tbsp rendered duck fat, 1 clove garlic (smashed), sea salt.

* **Technique:** 1. Remove the tough ribs from the kale.

2. Melt duck fat in a pan until shimmering. Add garlic for 30 seconds just to perfume the fat.

3. Flash-fry the kale until the edges are slightly crisp but the center remains tender. Season immediately.

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### 🎨 Plating Guide

1. **The Base:** Place a large spoonful of the **White Purée** off-center. Use the back of the spoon to create a deep, circular "crater."

2. **The Greens:** Nest the **Duck Fat Kale** inside the crater to provide a dark green foundation.

3. **The Fruit:** Scatter the **Pickled Apricots** around the kale.

4. **The Sauce:** Carefully pour the **Blackberry Reduction** around the edge of the purée, letting it bleed slightly into the white for a dramatic "ink" effect.

5. **The Protein (Optional):** This is designed for a medium-rare **Duck Breast**. Slice the breast and fan it over the kale.

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### 🧪 Technical Tip: The "Pulp" Factor

When making the blackberry reduction, the pectin in the fruit can sometimes make the sauce too thick or "jammy." If it loses its pourable quality, whisk in a tablespoon of warm water or a splash of balsamic vinegar. This will break the pectin chains and restore the glossy, liquid-jewel appearance.