style | food recipe
by Oliver Stevens Head Chef at The Priory Bay Hotel, Seaview
The Priory Bay Hotel
Wild Duck aged in beeswax
For all the side dishes and accompaniments visit
www.styleofwight.co.uk Method
Prepare the duck between 1 day and 1 week before eating Coat the duck crown in beeswax
Preferably 1 week but a minimum of 24hrs before eating, melt 200g of the beeswax in a saucepan over a gentle heat – take care that it doesn’t catch alight. Dip the crowned duck into the wax and completely submerge using tongs. Remove the duck and paint any bare areas so that the whole bird is cov- ered in a layer of wax. Leave in a well-ventilated fridge, ideally for a week.
Confit the duck legs in beeswax.
Melt the remaining 300g of beeswax in a saucepan. Place the duck legs into the wax and leave for 1 hour over a low heat (approx. 80°c) so that it’s just under simmering.
Roast duck crown
Break off the wax and place the duck, breast side down in a hot frying pan to brown. Place a large handful of hay and some sprigs of pine in a cooking pot. Place the caramelised duck into the pot on top of the hay and cover with an- other handful hay and pine. Set fire to the hay and when the flame has burned away, place in a preheated oven at 100°c. This should take 10 – 15 minutes to cook depending on how well you like your duck cooked. The duck should be quite pink at this stage. Allow a further 3 minutes for medium cooked duck and a further 10 min- utes for well done. Remove the duck and allow to rest briefly whilst you plate up but no more than 2 minutes otherwise, as with all game, it will start to taste livery.
Sweet fruit, lively acidity and soft tannins are required with this fascinating dish.
Dolcetto d’Alba Cascina 2011 Adelaide 2011, £16.50
November / December 2013 Ingredients
1 Crowned wild duck Ask your butcher to crown the duck for you, remove the wishbone, clean and save it. (Note that wild ducks are smaller than their farmed cousins so cooking times reflect this.)
500g Isle of Wight beeswax Mary Case sells beeswax at the Farmers Market every Friday in Newport and Saturday in Ryde and it’s also available at several farm shops Island wide.
400g Hay Ask a friendly Island farmer!
2 Branch ends of pine Ideally Douglas Fir such as from Parkhurst Forest – use the younger more supple branches. (Note if you make this after Christmas you can use your Christmas tree!)
served with pickled red cabbage, baked creamed potatoes and wilted greens.
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Matt’s choice:
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