Gebraden Eend met Saus van Watermeloen en een Bitterbal

I deliberately left out the Potato Mousseline that goes along with this dish. The portion below is enough for 2 but I managed to polish this off in one sitting.

Gebraden Eend met Saus van Watermeloen en een Bitterbal
(Roast Duck with Watermelon Sauce and a Croquette)

1/2 a small duck
2 small cloves of garlic
A sprig of rosemary

Dutch & Belgian Food

75g asparagus, cut into sections
35g broad beans
35g snow peas

Bitterbal (croquettes):
1 tbsp butter
1.5 tbsp flour
15g chanterelles
2 tbsp olive oil
1/4 tsp gelatine powder, soaked in 1 tsp chicken stock
160ml chicken broth
Few candied nuts, chopped
Salt and pepper to taste
Flour
1 small egg, beaten
Breadcrumbs

Sauce:
75g chicken stock
60g watermelon, diced
Small knob of butter
Dash of Midori melon liqueur

Garnish:
1/4 cup pea shoots (the original recipe uses Affila Cress), lightly blanched

For the Bitterbal (croquettes):

• Season the duck leg with salt and pepper.
• Chill for 24 hours then rinse off excess seasoning.
• Prick the skin with a fork and roast on a bed of garlic and rosemary at 190 C for 15 mins
• Remove the skin, de-bone and chop the meat.
• Make a roux with the butter and flour.
• Gradually whisk in the broth.
• Simmer until slightly thickened.
• Add the chopped meat, chanterelles, candied nuts and season to taste.
• Turn off the heat and mix in the gelatine.
• Allow to cool before shaping into balls.
• Dredge in flour, dip in egg and coat with bread crumbs.
• Deep fry in oil at 175 C until golden.

For the Duck Breast:

• Trim off excess fat and score the duck skin.
• Season with salt and pepper.
• Sear skin side down in a non-greased pan over medium heat until crisp.
• Flip and sear the meat side briefly.
• Flip skin side down and place in a 190 C oven for 8 mins.

For the Vegetables:

• Blanch the broad beans and snow peas in boiling salted water.
• Drain and cool in an ice bath.
• Saute in melted butter and season with salt to taste.
• Remove and set aside.
• Saute the asparagus in melted butter, adding a little water and salt to taste.
• Cook until just tender.

For the Sauce:

• Puree half of the watermelon.
• Heat together with the chicken stock and butter.
• Add a splash of melon liqueur.

To Plate:

• Slice the duck breast into 4-5 pieces.
• Serve on a plate with croquette and vegetables.
• Drizzle with sauce and garnish with pea shoots.

(Recipe from here)