Poached and Roasted Borders Widgeon
leg and cep bolognese, heritage carrot and purple cauliflower
serves 10

5 widgeon

20ml rapeseed oil
100g unsalted butter
1 banana shallot, finely diced
1 stick celery, finely diced
1 small carrot, finely diced
3 cloves garlic, thinly sliced
3 sprigs thyme
8 large ceps, finely diced
100g tomato petals, skinned & seeded
150g female duck leg, minced
Widgeon legs, liver & hearts, minced
250ml Shiraz red wine
250ml white chicken stock
sherry vinegar

carrot purée
4 carrots, diced small
1ltr carrot juice

white carrot salad
1 purple cauliflower
1 white carrot
100g Butter
500ml white chicken stock
1 cep

300ml champagne
100ml champagne vinegar
1 sprig thyme
1 star anise
85g sugar

Greywalls and Chez Roux

East Lothian


chef consultant
Mike Mathieson

Separate the skin, breasts and legs from the widgeon. Extract the livers and hearts. Mince the leg meat, livers and hearts and set aside – your butcher should be willing to do this for you.

The bolognese and pickle need to be prepared at least a day in advance. For the bolognese, lightly foam the butter and oil, add the sliced garlic, and cook gently until golden brown. Add the thyme and let it ‘pop’ for a few seconds, then add the shallots and a touch of salt and cook for a minute. Add the cep, celery and carrot and cook for 5 more minutes. Finally add the tomato petals, season with salt and half a teaspoon of sugar, and cook to a thick sauce. Set aside. Fry the minced legs and offal in a hot pan, stirring continuously until browned. Add the tomato sauce and the red wine, reduce almost completely, then add the stock and reduce to a good bolognese consistency. Season and add a splash of sherry vinegar.

Bring the pickle ingredients to the boil for 60 seconds, then take off the heat and leave to cool. Separate the florets from the cauliflower. Cut thin slices of stalk and immerse in the pickle for 12 hours.

Make an incision in the duck breasts and fill with bolognese. Rest in the fridge overnight, then vacuum pack and cook at 57.5˚C for 14 minutes. Remove, season, and colour in foaming butter.

Place the carrot and carrot juice for the purée in a saucepan with 50g of butter and a pinch each of salt and sugar. Cover the pan with a cartouche and cook until tender with very little liquid remaining. Blitz to a purée, adding butter to loosen if required.

For the white carrot salad cook the cauliflower florets covered with 100g butter and 150ml water: season and simmer until dry, then keep warm. Peel and cut the white carrot into even rectangles and place in a deep saucepan with the butter and stock: add seasoning and place a cartouche on top. Cook until all the water has evaporated and the butter has caramelised the carrot. Cook the cep golden brown. Assemble as shown.