50gpine needlesoptional, could replace with cherries
255mlwater
For the duck jus
500gduck bones
110gcelery
150gleeks
150gcarrots
370gSpanish onions
15gwhole garlic
5gfresh rosemary
5gfresh thyme
1bay leaf
1stick lemongrass
70gspring onion
240gtomatoescut into quarters
25mlrapeseed oil
4litres water
500mlred wine
Instructions
Begin by making the duck jus. Chop the bones into even pieces and roast in a very hot oven until golden brown.
Meanwhile, peel and roughly chop the carrots, onions, celery, leeks, garlic, lemongrass and spring onions.
Heat the rapeseed oil in a large pan and add the vegetables and herbs. Cook until lightly caramelised.
Once caramelised, add the wine and tomatoes and bring to the boil.
Add the roasted bones to vegetables, discard the fat and deglaze the roasting tray with a little hot water and add this to the main pot.
Add 4 litres of water and bring to a simmer. Make sure you skim the stock while cooking.
Cook for 5-7 hours at a low heat.
Pass the stock through a fine sieve and then reduce. Pass off again and cool down.
To prepare the duck, in the final 90 minutes of cooking the jus, stuff the crown with the rosemary, thyme, garlic, bay leaves, and orange juice, then transfer to a vacuum bag with the duck fat.
Slow roast in the oven for around 90 minutes at 160C/Gas 3.
Remove from the oven and transfer the crown to a pan and sear each breast for 6 minutes.
Then place the crown on its spine and baste in the duck fat cooking liquor.
Meanwhile, add 500ml water to the duck just and the pine needles or cherries and reduce down to your desired consistency.
Serve on a bed on pine needles and cindering apple wood chunks (if available) with the pine needle jus.