Crisp Confit of Duck Leg, Shallot and Cassis Sauce

Tony Tobin's Crisp Confit of Duck Leg, Shallot and Cassis Sauce! This is Tony's choice for a Valentine's Day meal and he serves it up with creamy mash and french beans! A dish to impress with!

Ingredients

4 Large or 8 Small raw duck legs
2 Tablespoons of course sea salt
1 Sprig of Fresh Thyme
8 cloves of garlic

To cook the confit

600ml Goose Fat or Lard
1 small onion
2 medium sized carrot (peeled and quartered)
1 head garlic
2 bay leaves
Large sprig of thyme
Sprig of Tarragon
2 peels of orange rind
20 black peppercorns
12 allspice berries
6 crushed juniper berries
1 teaspoon fennel seeds
2 star anise
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds

For the sauce

6 tablespoons of chopped shallots
450 ml red wine
150 ml crème de cassis
150 ml red wine
600ml finishing jus

To serve

Potato mash and fine beans (optional)

Method

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Mix the raw duck legs with the thyme sea salt and garlic, cover and leave overnight in the fridge (optional).

In a heavy pan with a tight-fitting lid, heat the goose fat with all of the vegetables, aromatics and herbs. Add the duck legs and bring to the simmer, cover with the lid and gently simmer for 2-2 ½ hours until the meat is very tender.

Remove the pan from heat and let it cool down completely. Once cool, you can place it onto the refrigerator. For the sauce, simmer together shallots red wine and cassis until all the liquid has evaporated, add the extra red wine and finishing jus and simmer to a coating consistency.

To serve

Remove the duck legs from the fat. Place skin side down in a good heavy pan and cook in oven at 180c until the skin becomes very crisp (15-20 minutes).

Heat the potato mash and warm the sauce through, serve the crispy duck on the top of the mash, spoon over the delicious cassis sauce. Serve with tender French Beans.