Confit Duck Legs
METHOD
Place 2 ducks legs onto a tray and cover with sea salt. Cover with cling film and leave in the fridge overnight.
Preheat oven to 110ºc.
Wash with cold water, removing the salts. Gentry dry with a cloth, before placing into a small deep tray with the garlic, thyme and lard. Cover with foil and place in the oven and cook for 4 hours. Remove duck legs from the oil and place straight onto a plate. Pick the meat from the legs, leaving the skin and any unwanted bits to one side.
Tip any excess fat from the plate into the picked meat and add the zest of 1 orange. Place on top of cling film, roll into a sausage, making sure the cling film is tightly rolled together and set in the fridge.
For the Potato Rosti:
In a bowl, add a pinch of salt and pepper to the grated potatoes, and mix. Heat a large frying pan with oil and pack in the grated potato, place half the butter around the edge of the pan and cook the potato for 15 minutes until golden on one side. Turn over, add the remaining butter and cook for a further 15 minutes. Once you’re ready to serve cut into 4.
For the Orange puree:
Place all of the ingredients into a saucepan, cooking on a low heat for 1 hour, with the lid on. Once cooked, place into a blender before sieving any excess lumps. Place into a plastic squeezy bottle and leave to one side.
For the duck breasts:
Place the breasts into a frying pan skin side down and cook for 5 minutes on a medium heat. Turn over and cook for a further 2 minutes on the other side. Add 25g butter, garlic and thyme and baste for 1 minute. Remove from pan and rest.
Place carrots into a pan of boiling water and cook for 3 minutes. Remove and place into the juices of the duck.
Remove confit duck sausage from the fridge, cut into 4 and remove cling film. Place into frying pan with carrot and duck juices, cooking for 2 minutes.
Add kale or borage to boiling and cook for 30 seconds before draining and adding to the carrot and duck juices.
To plate, place the quartered potato rosti on the plate, slice each duck breast, top with carrot, kale and confit duck, add dots of orange puree and drizzle with a red wine sauce or homemade jus.
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