Honey roast duck with girolle fricasse

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Gergory Marchand

Ingredients

  • 2kg/4lb 8oz duck, legs removed, breast on the crown
  • 2 tbsp honey
  • 1 tsp fennel seeds, crushed
  • 1 tsp black peppercorns, crushed
  • 30g/1oz unsalted butter
  • 250g/9oz fresh girolles
  • 1 tbsp cider vinegar
  • 50ml/2fl oz olive oil
  • 4 courgettes with flowers, thinly sliced, flowers separated
  • 300g/10½oz podded fresh peas
  • 2 tbsp duck jus
  • 4 apricots, destoned and cut into wedges
  • handful fresh almonds, shelled
  • 1 tbsp finely chopped tarragon
  • 1 tbsp finely chopped chervil
  • 8 lemon verbena leaves
  • pea shoots, to serve
  • drizzle extra virgin olive oil
  • fleur de sel, to serve
  • salt and freshly ground black pepper