Duck confit

• Start by sprinkling the salt over the duck and leave to rest uncovered in the fridge for 1-2 hours
• Heat oven to 130 degrees Celsius
• Melt the duck fat in a heavy-based, oven-safe saucepan
• Once melted, add the remaining Confit Duck ingredients
• Cover, and place in the oven for 2-3 hours
• When tender remove from oven and let cool
• Once the legs are cool enough to handle pick the meat from the bone and leave in the fridge until ready to use

Chestnut Veloute

• Melt the butter in a saucepan over a medium heat
• Add the bacon and cook for 5 minutes
• Add the shallots, leek and thyme, continue to cook for approximately 7 minutes until the bacon has browned and the vegetables have softened
• Increase the heat to high, add the Madeira and white port bring to a boil and reduce to a thick syrup
• Add the chicken stock and bring to a simmer, then reduce the heat to medium and add the chestnuts
• Return to a simmer for 20 minutes, adding the cream and milk after 15 minutes
• Blend in food processor and season with salt and freshly ground black pepper and a few drops of sherry vinegar

• Preheat oven to 110 degrees c
• Put all ingredients for the alcohol reduction in a medium saucepan and place over high heat, bring to a boil and reduce until you have a thick syrup approximately 5 minutes
• Remove the thyme and place reduction to one side
• To start the parfait de-vein livers, add alcohol reduction, livers, salt and eggs to a jug blender
• Melt butter gently in a saucepan
• Blend the liver mix for about 30 seconds or until smooth
• With the blender still running slowly add the butter until fully incorporated

• Remove from the blender and fold in the whipping cream
• Pour the mixture in 8 ramekins so they are two-thirds full
• Place the ramekins into a deep roasting tray, and pour just boiled water until it reaches two-thirds the way up the ramekins. cover with tin foil
• Place it on the middle shelf of the oven and bake for approximately 20-30 minutes. if you have a temperature probe it should reach 62 degrees c
• Remove ramekins from the oven tray and cool at room temp for 20 minutes
• Place in fridge for at least 6 hours

Glazed lamb shanks

• To start the lamb, brown all sides of the lamb in olive oil until golden
• Add balsamic and tomato paste to a saucepan and reduce over heat until it becomes a thick syrup
• Heat oven to 100 degrees Celsius
• Place balsamic reduction and all other ingredients into a heavy based saucepan, bring to a simmer on the hob, cover with a lid and place in pre-heated oven
• Cook for 4-5 hours or until tender
• Once cooked remove from oven and cool in the pot. When cool enough to handle remove lamb and pick meat from the bone and set to one side.
• Return the pot to the stove and reduce the remaining liquid by 3/4 and strain. This will be your balsamic glaze.

Creamy Risotto

• Begin the risotto by sweating the diced onions in the butter over a medium heat
• Once translucent add the garlic and mix for 2 minutes
• Add the arborio rice and cook for 3 minutes, continuously stirring
• Raise the heat to high and hit the pan with the wine
• Once the wine is mostly absorbed, start adding the water
• Add the water in 3 stages, once the first bit of water is absorbed, add the next (you may need slightly more)
• Once the risotto is cooked, remove from the heat and add the parmesan and salt to taste

• Marinate the beef by adding all the ingredients to a pot and leaving in the fridge overnight or for at least 4-6 hours
• For the vanilla braised chicory place a large sauté pan on a medium-high heat and add half the butter

• Once it starts to foam add 2 tsp of olive oil along with the vanilla pod
• Sprinkle the cut chicory halves with the sugar and 1/2 tsp salt
• Add the chicory cut side down for approximately 4 minutes or until caramelised

• Lower the heat to medium and flip the chicory.
• Add the thyme, coriander seeds, chicken stock, wine and a good grind of black pepper, and bring to a simmer and cook for around 2 minutes until tender
• For the pesto, add all the ingredients to a food processor with 1/2 tsp salt and a grind of black pepper. Then set aside
• After the meat has been marinating, place it in a hot frying pan with olive oil and sear all sides until golden brown
• Place the beef in a preheated oven of 180 degrees Celsius for 15 minutes