AGED DUCK & HONEY
An elegant main showcasing the very best ingredients from Flockhill combined with imagination and a passion for cooking over fire. The creation needs prep-heavy techniques that then allow the food to look simple and stunning on the plate.
- Aged duck
- Bone marrow
- Calendula flower
- Cherry juice
- Coriander seeds
- Elderberries
- Fennel
- Pine syrup
- Porcine preserved in honey
- Shiokoji
- Smoked quince
- Whisky-infused Mānuka Honey
- Yeast oil
The duck is marinated in Shiokoji and whisky-infused Mānuka Honey for 20 minutes and then blanched and aged for one week. The duck is roasted and sat above the coals in the smoke line for an hour, constantly brushed with honey mixed with home pressed cherry juice. The sugars catch the smoke and glaze the crown nicely. Topped with harvested fresh fennel and coriander seeds from Flockhill’s garden and seasoned with a sauce made from roasted duck wing garum, pine syrup, bone marrow, yeast oil and cherry juice. The preserves are placed like that so each bite you take is with a different preserve that transfers the dish, so it provides a differently delicious flavour with each mouthful.
