Roast Duck & Duchess Potatoes Banquet inspired by Bridgerton (S02E05)
Bridgerton, Emotions run high as the Bridgerton families feast on Regency classics. (S02E05, 37 mins 4 seconds)
One certainly wouldn’t want to miss this. Inspired by the extravagant banquets of Bridgerton, this feast is the talk of the ton. With juicy roast duck legs, confit shallots and fluffy Duchess potatoes, it’s no wonder this one’s the undisputed diamond of the season. Serve with roast veg, toasted walnuts and lashings of duck and wine jus and prepare to feast.
For 2 people [double for 4]
- 3 shallots
- 1 British free-range egg
- 1 garlic clove
- 25g walnuts
- 25g redcurrant jelly
- 1 dried bay leaf
- 80g fine green beans
- 2 carrots
- 4 white potatoes
- 5.5g beef stock mix
- 2 cooked British duck legs
- 1 tsp cornflour
- 10g red wine paste
You’ll also need
- Butter, milk, pepper, salt
Cooking instructions 40 mins
For 2 people [double for 4]
Preheat the oven to 220°C / 200°C (fan)/ gas 7 and boil a full kettle. Peel the potatoes, then slice into thick discs. Add the sliced potatoes and bay leaf[ves] to a pot with plenty of boiled water and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 12-15 min or until very tender.
Meanwhile, top, tail, peel and chop the carrots into batons. Peel and chop the shallots in half. Peel and finely chop (or grate) the garlic. Add the halved shallots to a baking paper-lined baking tray (or 2) and top with the duck legs and white duck fat (reserve the duck jelly for later). Add the carrot batons to the other side, then put the tray[s] in the oven for an initial 15 min.
Once the potatoes are tender, drain and return to the pot with 2  knobs of butter, a splash of milk, a very generous pinch of salt and pepper and mash until smooth. Separate the egg yolk[s] from the white[s] by cracking the egg[s] over a small bowl and catching the yolk in the shell. Add the egg yolk[s] (save the whites for another recipe) and chopped garlic to the mashed potatoes and give everything a good mix up until well combined – this is your potato mix.
Transfer the potato mix to a small oven-proof dish (reserve the pot) and discard the bay leaf[ves]. Press the back of a spoon into the mix to make rows of ridges. Put the dish in oven and cook for 15-20 min or until slightly crispy and golden – these are your duchess potatoes.
Reboil half a kettle. Trim the green beans. Once the duck legs have had an initial 15 min, remove the tray[s] from the oven and add the trimmed green beans. Return the tray[s] to the oven and cook for 10 min further until the duck legs are golden and crispy.
Wipe the reserved pot clean and add the cornflour and 50ml [80ml] cold water and mix until fully combined. Return the pot to a medium heat with 150ml [250ml] boiled water, the beef stock mix, red wine paste, redcurrant jelly and the reserved duck jelly with a generous pinch of salt. Bring to the boil and cook for 3-4 min or until thickened – this is your red wine and duck jus.
Once the green beans have had 10 min, remove the tray[s] from the oven and add the walnuts. Return the tray[s] to the oven and cook for a final 3-4 min or until the walnuts are toasted – this is your roast duck, confit shallots, roast veg & toasted walnuts.
Serve the roast duck legs with the confit shallots, and the roast veg topped with the toasted walnuts. Serve the duchess potatoes and red wine & duck jus all in the centre of the table. Let everyone dig in!