Nature & Respect free-range duck with mustard sauce & leek sauce

The free-range duck

1. Clean the duck, pat dry & remove excess fat
2. Salt & pepper the duck 
3. Place half of the halved shallots with the free-range duck in the roasting tin in the oven at 120 °C
4. Baste every 20-30 minutes with the released fat so that the free-range duck from Nature & Respect is nicely browned and crispy 
5. After 2 hours, take the duck out of the oven
    

The potatoes

1. Wash the small potatoes & cook in salted water until almost done
2.  Fry in a pan with butter until crispy 
    

The leek vegetables


1. Wash the leek & halve lengthwise, cut into approx. 5-8 mm thick slices
2. Sauté in a pan with butter & deglaze with vegetable stock 
3. Add the crème fraîche
4. Allow to reduce & season with salt & pepper to taste

The sauce


1. Sauté the remaining finely chopped shallots in a pan with butter 
2. Deglaze with duck stock & allow to reduce
3. Add the cream and mustard & season with apple cider vinegar 
4. Reduce to the desired consistency with chopped thyme
5. Form a bed of the leek vegetables on the plate & decorate with cress and fresh thyme
6. Garnish the mirror of mustard sauce next to it with pear slices
7. Carve the duck at the table and serve

Bon Appétit