The Traditional English Restaurants of London

Smoking the Duck

- Place the duck breasts in an oven top smoker
- Smoke the duck over glowing oakwood chips, garlic and marjoram for about 45 minutes
- After smoking, seal the duck on both sides
- Cook in a pre-heated oven on a low heat (60 DegC) for 45 minutes (the core temperature of the duck should be 60 DegC)

Crispy Potatoes

- Peel the potatoes and finely shred on the fine blade of a Chinese mandoline
- Take a silpat mat and spread the shredded potato very thinly in about 8cm circles
- Season with salt and freshly ground pepper and sprinkle with melted butter. Bake in a pre-heated oven at 120 DegC until the circles have a nice golden brown colour

Shallot Compote

- Slice the shallots and cook very slowly in the goose fat together with the garlic and rosemary until they are golden brown in colour and soft and sweet
- When ready, drain off the goose fat and keep the shallot compote in a warm place

Red Pimento Compote

- Pre-heat the oven to 200 DegC.
- Put the red pimentos onto a roasting tray and sprinkle over some olive oil, rock salt and thyme
- Roast the pimentos in the oven for about 20 - 30 minutes, turning them to ensure equal colouring
- The pimentos are ready when the skin is nicely wrinkled.
- Remove them from the oven and place immediately into a container of ice water
- Once the pimentos are cold, peel off the skin, cut them in half and remove all the seeds
- Chop into chunky pieces and keep aside
- Using a copper pan, sweat the chopped shallots and garlic until translucent and then add the chopped pimentos and chicken stock
- Leave on the side of the stove and cook very slowly for about 2½ - 3 hours
- The compote is ready when it has a "marmalade" style texture
- Season with salt, freshly ground pepper, turmeric and ground cardamom
- Keep in a warm place
(Note: keep any remaining compote in the freezer for future use)

Sherry Vinaigrette

- Put the chicken sediment into a saucepan and warm up gently
- Add sherry vinegar and seasoning
- Add extra virgin olive oil
- Set aside and keep warm

Garnish

- Cook the vegetable brunoise, drain and keep aside
- Cook the spring onions in chicken stock, drain and keep aside
- Prepare the salad pluche and drizzle with vinaigrette
- Garnish with sprigs of thyme

To finish the dish

- Sprinkle the salpicon of vegetables and sprigs of thyme around the edge of the plate, arranging the spring onion around
- Slice the duck breast (6 slices per portion)
- Place some pimento compote in the centre of the place
- Put 1 potato disc on top of the compote
- Place 1 teaspoon of pimento compote on top of the disc and then 3 slices of duck, then 1 teaspoon of onion compote
- Place another disc of potato on top of that and repeat above procedure once again
- Finish the tower with a third potato disc, garnishing the top with a salad plûche
- Drizzle vinaigrette around the plate
- Spoon little drops of pumpkin seed oil onto the vinaigrette around the plate and serve