Peter McKenna’s Duck and Maple Beignet

For the duck:

• 150g confit duck
• 50g pitted prunes
• 20g confit shallot
• 15ml maple vinegar
• 15ml pure maple syrup (preferably dark syrup for its strong taste)
• 5g five spice
• 1 green apple

For the prune purée:

• 250g diced shallots
• 800g pitted prunes, chopped
• 60ml neutral oil 
• 450ml dry cider
• Salt, to taste

For the beignet batter:

• 320g gluten-free self-raising flour 
• 60g maple sugar
• 3g salt
• 10g pure maple syrup (preferably amber syrup for its rich taste)
• 260g whole egg
• 100ml water

To prepare the duck:

1. Heat the confit and pick the meat from the bones.
2. Chop the prunes.
3. Using a fork, mix all the ingredients until the duck is finely shredded.
4. Shape the mix into 15g balls.
5. Freeze with a toothpick stuck into the centre of each ball.

To make the prune purée:

1. Cook the shallots in oil, but not long enough to change colour.
2. Add the chopped prunes.
3. Add the cider and cook to a wet paste.
4. Blend until smooth.
5. Put into a disposable piping bag or squeeze bottle.

To make the batter:

1. Weigh dry ingredients into a bowl and the wet ones into a separate one then blend at a high speed with a hand blender.

To make the duck beignet:

1. Dip the frozen duck into the batter to coat.
2.   Deep fry at 180°C for 4 minutes.
3.  Dry the beignet on a paper towel.
4. Season with salt.
5. Serve on prune purée and top with fresh apple slices.