Roast Gressingham duck crowns with wilted watercress, butternut squash mousse and bigarade sauce
Bbc.co.uk/food
Bbc.co.uk/food
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Ingredients

  • 350 g/13oz (peeled weight) butternut squash, cut into small cubes
  • rapeseed oil
  • 4 gelatine leaves
  • 75 ml/3fl oz chicken stock
  • 50 ml/2fl oz double cream
  • 75 ml/3fl oz water
  • salt and freshly ground black pepper
  • 1 lemon
  • 3 oranges
  • 45 g/1¾oz light brown sugar
  • 3 tbsp red wine vinegar
  • 300 g/10½oz duck wings
  • rapeseed oil, for frying
  • 700 ml/1pt 5fl oz chicken or duck stock
  • salt and freshly ground black pepper
  • 2 Gressingham duck crowns
  • salt and freshly ground black pepper
  • 1 large carrot, peeled, diced
  • 3 celery stalks, trimmed, diced
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and grated
  • rapeseed oil, for frying
  • 250 g/9oz watercress

Instructions

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