Confit of duck leg

Duck Leg Confit

WITH PARSNIP PUREE, ROASTED BABY VEGETABLES AND ORANGE MARSALA JUS

Show off your new found confit skills by serving the perfect combination of texture and taste alongside your confit duck leg.
The result – a full bodied, hearty and flavoursome winter meal.

Parsnip puree
½ tbsp butter
1 small onion
½ clove garlic
1kg parsnips – peeled, cored and sliced
700ml milk
160ml cream
65g butter salt and white pepper

Method
Heat a medium sized frying pan over medium heat.

Add the butter and gently heat the onions and garlic till soft but without colour.

Add the parsnip and heat for a further two minutes.

Stir in the milk and simmer until the parsnips are very soft. Drain and place the parsnips in a blender. Blend the parsnips with cream and then add the butter. 

Season with salt and pepper and allow to cool.

Orange marsala jus
250ml beef jus
30ml marsala
50g orange marmalade
50ml orange juice

Method
Combine all the ingredients in a pan and reduce to a nice consistency.
Season to taste and serve.

Vegetables
Roast baby carrots and golden beetroot in the usual manner.
Wilt spinach and serve.