duck vol au vent

Crush or mince the garlic and prepare the stock. Melt a knob of butter in a lidded deep frying pan over high heat and fry the duck in its juices for 3 minutes per side. Transfer the mix of carrot, onion and celery and garlic to the frying pan and fry for 4- 5 minutes.

Deglaze the vegetables with 3/4 of the white wine vinegar and add the veal jus and beef stock and bring to a boil. Use a spatula to press the duck into smaller pieces. Add the rosemary sprig, the dried thyme, cranberry chutney and brown sugar. Cover with a lid and simmer on low heat for 5 - 8 minutes. Stir in a knob of butter in the last minute and season to taste with salt and pepper. 

In a salad bowl, make a dressing by combining the rest of the white wine vinegar, half of the mustard, honey, and mayonnaise. Add the lettuce and mustard seeds and toss everything together. Season to taste with salt and pepper.

Mash the potatoes and parsnip with a splash of milk and a knob of butter. Stir in the rest of the mustard, then season to taste with salt and pepper.