Ingredients
- 4 duck legs
- small bunch thyme
- 15g table salt
- 2 cloves garlic
- 500g duck fat
- 2 tbs runny honey
Salad
- 1 butterhead lettuce
- 1 bunch watercress
- 100g pecans
- 100g blue cheese crumbled
- 12 large Croutons cooked in duck fat
Dressing
- 100ml veg oil
- 1 tsp Dijon
- Salt and pepper
- Splash of water
- 1 duck crown, scored
Sauce
- 100ml madeira
- 300ml veal jus
- 100g mulberries
Method
Confit Duck Salad
Salt the duck legs with the thyme and garlic and pop in the fridge for 24 hours. Wash off the salt then pop into a deep roasting dish with the thyme and garlic. Cover in duck fat and simmer for 2 hours, chill
Remove the duck legs from the tin, remove any excess fat, pop onto a plate and remove the bones and shred.
Whisk all the ingredients together for the dressing.
To serve, shred lettuce pile up with cheese, watercress, pecans and croutons. Top with shredded duck and drizzle over dressing.
Duck with Mulberry Sauce
Pre-heat the oven to 200c.
Dry fry the duck skin side down over a medium heat for 4 minutes, flip over sprinkle over salt and pop in the oven for 25 minutes then rest for 20 minutes.
Heat a saucepan add the madeira and veal jus, bring to the boil and reduce by half, add a knob of butter and mulberries, take off the heat.
To serve, slice the duck, pop on a plate and drizzle over the sauce.
Ingredients
- 4 duck legs
- small bunch thyme
- 15g table salt
- 2 cloves garlic
- 500g duck fat
- 2 tbs runny honey
Salad
- 1 butterhead lettuce
- 1 bunch watercress
- 100g pecans
- 100g blue cheese crumbled
- 12 large Croutons cooked in duck fat
Dressing
- 100ml veg oil
- 1 tsp Dijon
- Salt and pepper
- Splash of water
- 1 duck crown, scored
Sauce
- 100ml madeira
- 300ml veal jus
- 100g mulberries
Method
Confit Duck Salad
Salt the duck legs with the thyme and garlic and pop in the fridge for 24 hours. Wash off the salt then pop into a deep roasting dish with the thyme and garlic. Cover in duck fat and simmer for 2 hours, chill
Remove the duck legs from the tin, remove any excess fat, pop onto a plate and remove the bones and shred.
Whisk all the ingredients together for the dressing.
To serve, shred lettuce pile up with cheese, watercress, pecans and croutons. Top with shredded duck and drizzle over dressing.
Duck with Mulberry Sauce
Pre-heat the oven to 200c.
Dry fry the duck skin side down over a medium heat for 4 minutes, flip over sprinkle over salt and pop in the oven for 25 minutes then rest for 20 minutes.
Heat a saucepan add the madeira and veal jus, bring to the boil and reduce by half, add a knob of butter and mulberries, take off the heat.
To serve, slice the duck, pop on a plate and drizzle over the sauce.