Iron Chef UK

Sticky stew of shredded duck with roasted vegetables recipe

from Iron Chef
It's the battle of the duck dishes on Iron Chef UK and challenger Franck Pontais wins over the judges with this rich duck stew with red wine and dates, served with a blood orange jelly

Serves 2


For the sticky stew of shredded duck:

  • 2 Gressingham duck legs
  • 30g butter
  • 2 pinches of table salt
  • 1 pinch of ground white pepper
  • 6 Medjool dates, diced
  • 2 tbsp port
  • 2 tbsp water
  • 100ml red wine
  • Zest of 1 lemon
  • 1 blood orange, peeled and diced
  • ¼ bunch fresh mint
  • ¼ bunch fresh coriander

For the blood orange jelly:

  • 2 gelatine leaves
  • Juice of 2 blood oranges
  • 20ml water

For the mini roast vegetables:

  • 2 mini aubergines
  • 2 mini courgettes
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 1 clove garlic, thinly sliced
  • 1 pinch table salt
  • ½ pinch cracked black pepper

For the crispy duck strips:

  • 1 Gressingham duck breast
  • 2 tbsp clear honey
  • Juice of 1 lemon
  • 3 tbsp warm water
  • Cornflour for dusting
  • Sea salt to taste
  • Cracked black pepper, to taste
  • Vegetable oil, for frying

For crispy coriander leaves:

  • 10 coriander leaves
  • Drizzle of vegetable oil


How to make sticky stew of shredded duck with blood orange jelly

For the sticky stew:

1. Debone and dice the duck legs into cubes.

2. In a saucepan with a thick bottom, melt the butter and add the duck. Season and stir fry for 1 minute. Add the diced dates, the port, water and wine, the zest of the lemon and diced blood orange. Cook slowly for 60 minutes, stirring from time to time.

3. Chop the fresh mint and coriander and add to the stew at the end. Press the stew into a mould lined with cling film and demould onto the centre of the plate when ready to serve.

For the blood orange jelly:

4. Soften the gelatine leaves in cold water.

5. In a saucepan, bring the blood orange juice to a simmer with the water & pass through a chinois. Mix in the gelatine leaves.

6. Pour onto a small tray lined with non stick paper and cool in a blast chiller or place in a conventional freezer for 25 minutes.

7. When ready to serve, cut into small circles and lay on the plate.

For the mini roasted vegetables:

8. Preheat the oven to 220°C.

9. Cut the aubergines and courgettes into squares and lay in olive oil and lemon juice for one minute. Turn over and add some sliced garlic on top and roast in the oven for 10 minutes.

10. Season to taste and reserve in a warm place until ready to plate.

For the crispy duck strips:

11. Remove the skin from the duck breast and julienne the breast into thin strips.

12. In a bowl, add the honey, lemon juice and warm water. Toss the duck strips in the mixture so that all the strips are coated. Dust with cornflour.

13. Shallow fry the duck strips in a pan of hot vegetable oil for a few minutes until brown and crispy.

14. Sprinkle with sea salt and cracked black pepper at the end.

For the crispy coriander leaf:

15. Cover a plate with cling film. Brush with vegetable oil and place the whole leaves on top.

16. Cook in the microwave for 1½ to 2 minutes.

To serve:

17. Spoon the sticky stew in the middle of a plate with a few strips of crispy duck on top. Arrange the aubergine and courgette around the plate with the blood orange jelly. Garnish with crispy coriander leaves.


Average rating: 5/5
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Iron Chef UK

Last Broadcast: Friday 17 December 12.20PM

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