Duck Parmentier

Cut of two thigh joints from one of the ducks to use for another dish like Confit of Duck with Watercress and Pomegranite Seeds  Recipe  . Carefully joint the remaining the ducks, removing all the skin and as much fat as possible, and separating the bones and carcasses.

Put the bones and carcasses in a roasting tin along with a peeled and halved onion and a scraped carrot or two. Sprinkle over a tablespoonful of olive oil and cook in the oven at 400°F/200°C/Reg6 for about 30 minutes turning the duck etc. half way through.

Put the duck bones and juice into a saucepan, add some fresh thyme and barely cover with some water. Simmer half covered for about 40 minutes. Remove the bones, carcass and vegetables with a sieve and reduce to about 1pint/600 ml of stock, season with salt and pepper.

Meanwhile chop up the duck meat to a coarse 'mince'. Note do not do this using a mincing machine but it is possible that a food processor could be used. Peel and chop up an onion, soften in a tablespoonful of olive oil in a thick bottomed saucepan. Add the duck mince, turn up the heat to medium and quickly brown. Add a glass of red wine and simmer until reduced. Add the duck stock, cover and simmer over a lowish heat for about 40 minutes until tender.

Season the duck 'sauce' well with salt and pepper. You can stop here, by putting the sauce in the fridge and continuing the day after.

Start to make the mashed pumpkin  Recipe  . Peel and boil some good potatoes like King Edwards for twenty minutes or so until tender. Drain and mash with a tablespoonful of butter a little milk or cream. Season well with salt and pepper.

Spoon the duck into an ovenproof dish with a slotted spoon so that is moist but not too liquid. Retain the remaining stock to make gravy. Cover the meat with a thin layer of mashed potato and some grated gruyere and a few little pieces of butter. Cook in the oven at 375°F/190°C/Reg5 for about 25 minutes. If necessary, then brown it under the grill  Picture  .

Finish off the mashed pumpkin, put in an ovenproof dish and keep warm in a moderate oven. Make a beurre manié with a tablespoonful each of butter and flour. Put the stock over a medium heat, add a glass of red wine and reduce for a few minutes. Then add the cointreau slowly and reduce it until you have the orange taste you like. Put the peas on to cook barely covered with water and a good tablespoonful of butter. Slowly stir in the beurre manié to thicken the gravy, then season with salt and pepper.

Meanwhile put some scraped and halved lengthwise carrots into an ovenproof dish, mix with a little olive oil, season with salt and pepper, and cook in the oven for about 20 minutes at 375°F/190°C/Reg5 until barely tender. Serve the duck parmentier with the pumpkin, peas, carrots if used and a splash of gravy and enjoy  Zoom  .