Comfit leg of duck

Preparation time: 30 minutes
Cooking time: 4 hours

For the duck:
2 legs of duck
600g of duck or goose fat
100g of chopped gherkins
1 finely chopped spring onion
2 tablespoons of chopped flat leaf parsley
1 tablespoon of chopped fresh thyme
Salt to taste

For the garnish:
2 aubergines
2 courgettes
2 red onions
6 mixed colour peppers
4 large baking potatoes
100ml of extra virgin olive oil
150g of butter
100ml of double cream
200g of fresh wild garlic
Pinch of ground nutmeg
Salt to taste

Featured in:
June 2011

Season the legs of duck with salt the night before and refrigerate.

Gently melt the duck fat in a deep oven proof pan. Add the fresh thyme stems and duck legs and cook in a 90C hot oven for 4 hours.

Slice the aubergines half-an-inch thick. Sprinkle with salt and set aside to sweat.

Roast the bell pepper and red onions in a 190C hot oven for 25 minutes. Slice the courgettes and char grill with salt and olive oil, on both sides for 2 minutes then set aside.

Wash the aubergines and char grill for 2 minutes each side.

Meanwhile peel and boil the potatoes for 25-30 minutes. Drain and mash with a pinch of salt, ground nutmeg, the cream and butter and set aside.

Drain the duck legs, take all the meat off the bones and mix it with the chopped herbs, gherkins and spring onions and season to taste.

Before serving, sauté the wild garlic with a little oil and salt to decorate the dish.

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