2 Michelin Star Duck Recipe by Mark Birchall at Moor Hall Restaurant With Rooms

Hello, I'm Mark Birchall from the Moor Hall Restaurant in Lancashire. Honey roast sliced duck with some girolds, sweet corn and yellow beans cooked in a marigold On the side we have a little ragu of all the offal with some shuka and whey and a little So these are the ducks we use. They're absolutely beautiful and a really, really good meat to carcass ratio. We've aged it for three weeks, one week hanging with the legs on. We take the legs off because they don't need to dry out quite as much. They keep them nice and dry and also give it that nice little toasty flavor on the duck. So I'm just scoring through the duck with this razor blade just to help the fat render out of We just go through the fat, it's a pretty nice little therapeutic job. Use the paint strip of the heat gun to render some of the fat out of the breast, out of the crown We're not really trying to color the duck, we're just trying to get the fat out. So I'm just going to dry some of the Just a little bit of paper towel just to remove a little bit of that. You could go straight into the oven but we cool it down It was too much of a lengthy process to do it a la minute. So this is the duck ready to go in the oven. 14 minutes but we'll check it after 12. so the duck should be ready. So that's the duck roasted. Then we're just going to let it rest for about 40 minutes. So we're going to take the duck breast off the crown and carve that off. So we just crisp the breast up a little bit more on the plancher. I'm just going to try and render a touch more fat out of it and just get a little bit But I'm not too concerned we're getting loads of color on the It's more about rendering the fat and getting it nice and crispy. So with the honey roasted duck sliced in slices we got some girolles, Some of our yellow beans from the We'll put a little grilled leek on the side and we'll put a little butter on the side. I got a choux curry made with some charred sweetcorn, all the offal from the bird. Salsa verde and a foam, a little trothy sauce made from whey. I'm gonna cover that over with the sweetcorn powder. I'm going to put the girolles and the yellow beans and the broad beans on the plate Put some of the herbs and leaves from the garden over the garnish Cut the duck and finish it with the sauce. honey roast sliced duck with girolles, sweetcorn and beans, ragu and whey, liver and I hope you like the duck dish I just made. If you want to see the full interview.