Comfit leg of duck
METHOD
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.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Taste of Excellence Food and Drink Awards 2024 – voting closed!![]()
![]()
Our readers and clients of these businesses have put forward their nominations in their 1,000s in these 2024 Awards. We were especially interested to hear your reasons for nominating your heroes, favourites and those who have gone above and beyond your expectations.![]()
![]()
Your 2024 Award Winners will be announced in a special supplement in the December issue of Lincolnshire Life magazine and via our website and social media channels.![]()
![]()
We’ll be announcing the top businesses in each category who will go forward to be considered by our team of judges, so keep an eye out on our social media channels.
