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Serves 4.
Ingredients
For the confit
800g/1lb 12oz duck fat
4 duck legs
10 black peppercorns
4 bay leaves
½ bunch fresh thyme
For the roast potatoes
4 Desiree potatoes, peeled
150g/5¼oz goose fat
For the spiced beetroot
25g/1oz butter
2 garlic cloves, peeled and finely chopped
3 shallots, finely chopped
2cm/1in fresh root ginger, peeled and finely chopped
75ml/2½fl oz balsamic vinegar
400ml/14¼fl oz reduced chicken stock
3 large beetroot, roasted, cooled, peeled and cubed
For the greens
40g/1½oz butter
½ Savoy cabbage, cored, blanched in a pan of boiling, salted water, drained and refreshed in iced cold water, drained again
½ spring cabbage, cored, blanched in a pan of boiling, salted water, drained and refreshed in iced cold water, drained again
200g/7¼oz kale, blanched in a pan of boiling, salted water, drained and refreshed in iced cold water, drained again
Method
1.For the duck confit, preheat the oven to 160C/320F/Gas 3.
2.Add the duck fat to a large ovenproof pan and heat until the fat turns to liquid. Add the remainder of the duck confit ingredients, ensuring the duck legs are covered by the fat. Roast in the oven and cook for about 1 hour 30 minutes, until the duck is tender. Remove from the oven and carefully remove the duck legs from the fat. Place on a roasting rack over a clean tray. (Discard the duck fat or save for another dish.)
3.For the roast potatoes, increase the oven temperature to 200C/390F/Gas 6.
4.Chop the potatoes into large chunks and place into a large pan. Fill the pan with water to cover. Place on the heat, bring to the boil and simmer for 12-15 minutes, or until tender.
5.In the final couple of minutes of boiling the potatoes, place the goose fat into a heavy-based roasting tray large enough to hold all the potatoes and put in the oven.
6.Drain the potatoes and then put them back in the pan over a low heat to drive off any excess moisture. Shake the pan a little to roughen the sides of the potatoes.
7.Carefully remove the hot fat from the oven and add the potatoes to it. Turn in the hot oil until all the sides of the potatoes are covered and place back in the oven. Cook for about 40 minutes, turning from time to time, until the potatoes are golden-brown on all sides.
8.To crisp the duck, place the reserved duck legs (still on the rack) into the oven and cook for about 15 minutes until golden-brown and crisp.
9.For the beetroot, melt the butter in a saucepan. Add the garlic, shallots, and ginger and cook until softened for a couple of minutes. Increase the heat, add the balsamic vinegar and cook until the liquid has almost all been absorbed.
10.Add the reduced chicken stock and continue to simmer until the volume of liquid has reduced by half. Add the beetroot and warm through.
11.For the greens, heat the butter in a large frying pan. Add the cabbage and kale and stir to coat in the butter. Once heated, remove from the heat.
12.Serve the crisp duck confit with the roast potatoes with the beetroot and greens on the side.
Ingredients
For the confit
800g/1lb 12oz duck fat
4 duck legs
10 black peppercorns
4 bay leaves
½ bunch fresh thyme
For the roast potatoes
4 Desiree potatoes, peeled
150g/5¼oz goose fat
For the spiced beetroot
25g/1oz butter
2 garlic cloves, peeled and finely chopped
3 shallots, finely chopped
2cm/1in fresh root ginger, peeled and finely chopped
75ml/2½fl oz balsamic vinegar
400ml/14¼fl oz reduced chicken stock
3 large beetroot, roasted, cooled, peeled and cubed
For the greens
40g/1½oz butter
½ Savoy cabbage, cored, blanched in a pan of boiling, salted water, drained and refreshed in iced cold water, drained again
½ spring cabbage, cored, blanched in a pan of boiling, salted water, drained and refreshed in iced cold water, drained again
200g/7¼oz kale, blanched in a pan of boiling, salted water, drained and refreshed in iced cold water, drained again
Method
1.For the duck confit, preheat the oven to 160C/320F/Gas 3.
2.Add the duck fat to a large ovenproof pan and heat until the fat turns to liquid. Add the remainder of the duck confit ingredients, ensuring the duck legs are covered by the fat. Roast in the oven and cook for about 1 hour 30 minutes, until the duck is tender. Remove from the oven and carefully remove the duck legs from the fat. Place on a roasting rack over a clean tray. (Discard the duck fat or save for another dish.)
3.For the roast potatoes, increase the oven temperature to 200C/390F/Gas 6.
4.Chop the potatoes into large chunks and place into a large pan. Fill the pan with water to cover. Place on the heat, bring to the boil and simmer for 12-15 minutes, or until tender.
5.In the final couple of minutes of boiling the potatoes, place the goose fat into a heavy-based roasting tray large enough to hold all the potatoes and put in the oven.
6.Drain the potatoes and then put them back in the pan over a low heat to drive off any excess moisture. Shake the pan a little to roughen the sides of the potatoes.
7.Carefully remove the hot fat from the oven and add the potatoes to it. Turn in the hot oil until all the sides of the potatoes are covered and place back in the oven. Cook for about 40 minutes, turning from time to time, until the potatoes are golden-brown on all sides.
8.To crisp the duck, place the reserved duck legs (still on the rack) into the oven and cook for about 15 minutes until golden-brown and crisp.
9.For the beetroot, melt the butter in a saucepan. Add the garlic, shallots, and ginger and cook until softened for a couple of minutes. Increase the heat, add the balsamic vinegar and cook until the liquid has almost all been absorbed.
10.Add the reduced chicken stock and continue to simmer until the volume of liquid has reduced by half. Add the beetroot and warm through.
11.For the greens, heat the butter in a large frying pan. Add the cabbage and kale and stir to coat in the butter. Once heated, remove from the heat.
12.Serve the crisp duck confit with the roast potatoes with the beetroot and greens on the side.
