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Crispy Duck Confit With Greens Beetroot And Roast Potatoes

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Ingredients
For confit
  Duck legs 4
  Duck fat 540 Gram (3 Jars, 180 Gram Each)
  Black peppercorns 10
  Bay leaves 4
  Thyme 1⁄2 Bunch (50 gm)
For potatoes
  Potatoes 4 (Desiree Variety)
  Goose fat 175 Gram
For beetroot
  Butter 25 Gram
  Shallots 3 , finely chopped
  Fresh root ginger 3⁄4 Inch, peeled and finely diced (2 Centimeter Piece)
  Garlic 2 Clove (10 gm), peeled and finely diced
  Beetroot 3 Large, roasted, cooled, peeled and cubed
  Balsamic vinegar 75 Milliliter
  Chicken stock 400 Milliliter
For greens
  Butter 40 Gram
  Savoy cabbage 1⁄2 , cored, blanched and refreshed
  Cabbage 1⁄2 , cored, blanched and refreshed (Spring Variety)
  Kale 200 Gram, blanched and refreshed
Directions

GETTING READY
1) Preheat the oven to 160C/140C fan/gas .

MAKING
2) In an ovenproof pan, melt the duck fat, stir in rest of the confit ingredients and cook in the oven for about 1 1/2 hours. Remove from oven and drain the duck on a rack over a baking tray.
3) Increase oven temperature to 200C/180C fan/gas. Peel, wash and cut the potatoes, then parboil in a pan of salted water for about 10 minutes.
4) In a large roasting tin, heat the goose fat.
5) Drain the potatoes, put back into the pan and dry over a low heat. Shake the pan and place the potatoes in the roasting tin, then bake for 45 minutes to 1 hour until golden and crisp.
6) In a saucepan, saute the shallots, ginger and garlic in the melted butter to soften. Increase the heat, add the beetroot and balsamic vinegar , then add the stock and reduce by half.
7) In a large pan, saute the blanched cabbage in the melted butter, toss thoroughly to coat for 2-3 minutes.

SERVING
8) Serve the duck legs on a bed of green vegetables , alongwith the beetroot and crispy potatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato
Preparation Time: 
30 Minutes
Cook Time: 
180 Minutes
Ready In: 
210 Minutes
Servings: 
4

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