- Serves: 4
- Cook Time:
- Prep Time: 20 minutes plus overnight marinating
- Effort: medium
- 4 wild duck, jointed into legs and half crowns
- 8 tbsp confit salt, (see Cook's note below)
- 100 g duck fat
- 1 carrot, roughly chopped
- 100 ml water
- 100 ml white wine
- 1/2 heads garlic
- 2 tbsp sherry vinegar
- 125 ml chicken stock, or other poultry stock
For the braised cabbage
- 50 g duck fat
- 1 onion, sliced
- 1 carrot, sliced
- 1 Savoy cabbage, shredded
For the shallot and garlic garnish
- 12 small shallots, chopped
- 1 heads garlic
- 1 tbsp duck fat
- 1 sprigs thyme
Tips and Suggestions
confit salt is rock salt blended with garlic, thyme and bay leaf. It is available in gourmet food shops and delicatessens or you could make your own by blending the herbs in a food processor.
1. Pack the duck legs into the confit salt and leave overnight.
2. Preheat the oven to 140-150C/gas 1-2.
3. Wash all the salt off the duck legs and put them in an ovenproof pan, skin side up. Add the duck fat, carrot, water, wine and garlic. Make sure the legs are submerged (add more water if needed). Bake for 1-1 1/2 hours, until the legs are very tender. Leave to cool, then remove onto a wire rack.
4. For the braised cabbage: heat the duck fat in a large, heavy-based pan and sweat the onion and carrot for a few minutes, add the cabbage and a tablespoon or two of water and season with sea salt and freshly ground black pepper. Put a lid on the pan and cook quickly to preserve the flavour and colour, until the carrot is tender.
5. For the shallot and garlic garnish: put the shallots and garlic onto a large piece of foil. Add the duck fat and thyme and wrap the foil around to enclose. Put the parcel in the oven for approximately 15-20 minutes, until soft. Remove the package from the oven and set aside.
6. Heat a heavy-based pan and sear the duck breasts, skin side down to cook half way through while the skin becomes crisp. Turn over and cook for 2 minutes on the other side, then remove from the pan and rest in a warm place.
7. In the same pan, fry the duck legs, skin side down, until golden and crisp.
8. Drain off any excess fat from the pan and return to the heat. Add the sherry vinegar and stir to de-glaze, scraping any solid bits from the bottom. Add a little stock and reduce over medium heat. Season with salt and freshly ground pepper. Strain through a sieve.
9. To serve, spoon a mound of braised cabbage in the middle of a plate, arrange the legs on top of the duck crown, slice the breasts and arrange around the plate along with the shallots and garlic, then spoon around some of the sauce.
Rate This Recipe