Wednesday, 6 March 2013

Confit of duck, Lentils A La Crème with a Port Sauce

This recipe is FANTASTIC!, succulent duck with a rich sauce and creamy lentils, its definitely something different and i would recommend that you try it, its not that hard to make and would make ti appear as thought you have Gordon Ramsay-esque skills in the kitchen. This recipe serves 2.

Confit of Duck, Creamy lentils and a port sauce

2 Duck Legs 
Sliced Orange              
½ Tsp Of Nutmeg
3-4 Juniper Berries              
½ Tsp Of Clove
Piece Of Cinnamon            
2 Tsp Of Salt
Piece Of Star Anise             
1tsp Of White Pepper
Course Sea Salt   
Duck Or Goose Fat             
Small Mirepoix   
Piece Of Fresh Ginger


  1. Trim duck legs (fat and knuckle bones).
  2. If liked the thighbone may be completely removed.
  3. Sprinkle with course sea and allow to sit, Prepare all other ingredients
  4. Mix seasoning together and wash the salt from the duck legs and dry thoroughly.
  5. Rub on seasoning and place mirepoix in braising pan and other ingredients.
  6. Place duck on top and cover with melted duck fat.
  7. Gently bring to the boil and place in a low oven for 2-2 ½ hours.
  8. When cooked remove duck from the fat and crisp under hot grill or in hot oven.

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