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Ingredients
2 confit duck legs
4 tbsp butter
Large pinch of freshly grated nutmeg
1 tsp pink peppercorns
2 tbsp chopped fresh flatleaf parsley, plus extra to serve
2 tbsp chopped pistachio kernels, plus extra to serve
cornichons, to serve (optional)
Method
Cook the confit duck legs according to the pack instructions, then set aside to cool. Melt the butter in a small pan with the nutmeg and peppercorns. Set aside to cool for about 10 minutes.
Once the duck is cool enough, strip the meat from the legs and shred into a mixing bowl. Stir in the parsley and pistachio kernels and season with a good grinding of black pepper.
Divide among 4 ramekins, pour over the spiced butter, cover and chill for at least 3 hours (see Make Ahead). Serve with thinly sliced toast (gluten free if it needs to be) and extra chopped fresh parsley, pistachios and cornichons, if you like.
2 confit duck legs
4 tbsp butter
Large pinch of freshly grated nutmeg
1 tsp pink peppercorns
2 tbsp chopped fresh flatleaf parsley, plus extra to serve
2 tbsp chopped pistachio kernels, plus extra to serve
cornichons, to serve (optional)
Method
Cook the confit duck legs according to the pack instructions, then set aside to cool. Melt the butter in a small pan with the nutmeg and peppercorns. Set aside to cool for about 10 minutes.
Once the duck is cool enough, strip the meat from the legs and shred into a mixing bowl. Stir in the parsley and pistachio kernels and season with a good grinding of black pepper.
Divide among 4 ramekins, pour over the spiced butter, cover and chill for at least 3 hours (see Make Ahead). Serve with thinly sliced toast (gluten free if it needs to be) and extra chopped fresh parsley, pistachios and cornichons, if you like.
