The bigarade sauce can be made well in advance and then carefully re-heated when ready to serve.
Method for the Duck
Place the honey and a good pinch of salt into a saucepan with 4 Tbsp of water, bring to the boil and then turn off the heat, don’t reduce the liquid otherwise the glaze will become too syrupy and then might burn. Paint the glaze over the duck crowns and set aside until ready to cook.
When ready to cook pre-heat the oven to 200C/Gas6
Place the duck crowns breast side up on a rack in a roasting tin and roast in the pre-heated oven for 10 minutes, lower the temperature to 180C/Gas4 and continue to roast for a further 30 minutes, the skin should be crisp and deeply golden brown.
Remove from the oven and leave somewhere warm to rest for ten minutes.
Carve and serve the duck with bigarade sauce and bubble and squeak
Method for the Bigarade Sauce
Finely pare the zest from the lemon and two of the oranges and set aside. Squeeze the juice from the lemon and all the oranges and set aside.
Place the sugar and wine vinegar into a fairly deep frying pan and allow to dissolve over a very low heat. Turn up the heat a little and continue to cook until you have a deep golden caramel.
Heat another frying pan, add a good splash of rapeseed oil and quickly brown the duck wings.
As soon as the vinegar syrup has formed a caramel add the lemon and orange juice to-gether with the browned duck wings. Continue to cook for a few minutes giving the pan a good shake around and then pour in the stock. Bring to the boil, turn down the heat and simmer gently for 45 minutes, skimming the surface as necessary.. The sauce should be thick enough to lightly coat the back of a spoon, if necessary simmer a little longer.
Meanwhile, cut the citrus zests into fine julienne, add to a pan of boiling water and blanch for one minute, drain thoroughly.
Pass the sauce through a fine sieve into a clean pan and season with salt and freshly ground black pepper. Add the lemon and orange zests and the sauce is ready to serve immediately.
(If you are not serving the sauce immediately, keep it warm in a bain marie and only add the zests when you are about to serve.)
Method for Bubble and Squeak
Pre-heat the oven to 200C/Gas 6. Rub the potatoes with olive oil and bake in the hot oven for about an hour, until cooked.
Place the swede into a pan of cold salted water, bring to the boil and cook until the swede is tender, drain thoroughly
Blanch the cabbage in boiling, salted water, refresh under cold running water and drain thoroughly. Melt the butter in a large frying pan.
In a decent sized frying pan, sauté the onions, garlic and thyme until lightly coloured, add the cabbage and cook for 2 minutes over a medium heat.
Take the baked potatoes out of the oven and remove the skins. Place the potatoes and swede into a bowl and bash roughly (I like to retain some texture here). Add to the pan and combine with the cabbage and onion. Stir in the chopped parsley, and check the seasoning.
For the Duck:
2 duck crowns each weighing about 2kg, remove the wings and use for the Bigarade sauce
4 tsbps clear honey
A good pinch of salt
For the Bigarade Sauce:
45g light brown sugar
3 tbsp red wine vinegar
Rapeseed oil for frying
300g duck wings
700ml duck or chicken stock
Salt and freshly ground black pepper
For the Bubble & Squeak:
4 large baking potatoes, King Edward or Desiree
1 swede, peeled and cut into large dice
1 Savoy cabbage, trimmed and de-stalked and finely shredded
50g salted butter
50g shallots, peeled and finely sliced
1 clove of garlic, crushed
1 tsp thyme, finely chopped
1 tbsp chopped parsley
Salt and pepper