Creedy Carver duck breast, duck fat pomme Anna, kibbeh, wild garlic, peas, broad beans, white asparagus and dukkah
Remove the duck breasts of the crown, trim of any excess fat from the whole bird and keep aside. Remove the legs and offal from the bird and also keep aside. Remove any excess fat from the bird or the legs. Place the bones on a tray, place in the oven at 200°C until a dark golden brown. When the bones have achieved a dark golden brown colour, place in a pressure cooker with water, keeping the tray, deglaze the tray with tomato paste and water and add to the pressure cooker. Leave to simmer, checking every 20 minutes. Allow 1 hour and 30 minutes to reach the correct stock. When the correct stock and colour is reached, take out the bones and strain the stock from muslin into a pan to reduce further, until correct desired consistency.
To cook the duck breasts, set up a sous vide to 60°C. When the duck breasts have carefully been removed form the crown, trim the breast. Season both sides of the breast. With a blow torch, torch the skin side of the breast, until a golden colour is achieved, this will also render the fat down. When blow torched, place both breast in individual vac pac bags. Place the breast in the sous vide for 40 minutes. After 40 minutes, place the breast in cold water. Set aside until needed. When needed, place skin side down in a dry pan, pressing down to render then fat down. Cook for around 7 minutes front side and back, leave to rest and trim of the tops and bottoms of the breasts, cut into two length ways and serve.
Set a fryer to 180°C. Mince the duck legs and place to one side, then mince the offal. Weigh the amount of duck leg meat, then weigh ¼ of the weight in bulgur wheat, leave to soak in boiling heat water. When the bulgur wheat has increased in size, drain of the liquid and squeeze the remaining liquid out of the bulgur wheat using a j cloth. Place the shallots and spices in a pan, along with garlic. Once transparent, add the offal until cooked and season. Mix duck legs with bulgur wheat and coriander and add salt and paper. Wet your hand lightly, place a small amount of the leg meat and flatten, then place a small amount of offal mix inside and gently fold together to create a quenelle shape. Set aside in the fridge until needed. When needed place 2 in the fryer at a time until a golden dark colour is achieved. To achieve the gloss on top of the kibbeh, reduce some chicken stock with duck stock and of the heat add some butter until glossy and thick and then coat the kibbeh in the mixture.
Line ramekins with parchment paper. Peel potatoes, cut on a mandolin (3mm thick), cut the potato with a 6cm cutter and place in a bowl full of water. Place the duck fat on the heat until rendered down. Arrange the cut potato evenly, every layer brush the potato with duck fat and season every layer. Place a round of parchment paper on top and place a smaller ramekin on top of the potatoes. Place a tray on top and add two cans of anything to press. Place in fridge, leave for 20 minutes. When pressed after the 20 minutes, place in the oven at 180°C in the ramekins for 30 minutes. When cooked, place a dry pan on the heat, to achieve a golden colour.