Duck Confit with Celeriac, Spinach and Red Wine Glaze
Rob ReesIngredients:
- 2 Duck Legs
- 400- 500ml Olive Oil
- Zest of ½ Lime
- Zest of ½ Orange
- 1 Cinnamon Stick
- 6 Cloves
- 3 Star Anise
- 2 tsp Five Spice
- 2 Cloves Garlic
- 1 tsp Caster Sugar
- Juice of 1 orange
- Indigenous herbs such as Sea Parsley and Myrtle could be perfect flavorings. A good confit is a combination of your most liked flavors gently extracted and absorbed by the meat during the cooking process.
Celeriac
- ½ Celeriac peeled and sliced into Julienne Strips
- 2 Tablespoons Mayonnaise
- 1 Generous Teaspoon Tarragon Mustard or Grain Mustard
- 35g Chopped English Parsley
- Juice of half lemon
Spinach
- 30g Unsalted Butter
- 275g Baby leaf washed spinach
- Fresh Nutmeg to grate
Reduction Sauce
- ¾ Glass Red Wine
- 2 Teaspoons Clear Honey
- A good splash of Balsamic Vinegar
Method:
- Trim the knuckle off the Duck Legs and place them in a deep thick bottomed pan or casserole dish. Sprinkle over the spices, zests, juice and sugar and then pour over the oil until the duck legs are almost coated.
- Place the saucepan onto the hotplate and bring it to simmering point. Cover with a lid and place in a slow oven (100 degrees) for 4 hours minimum.
- Once cooked and the meat is falling off the bone it is now ready to serve, or can be cooled and stored in the fridge until a later date. As long as the duck is covered with oil it will keep for at least a month in the fridge.
- To reheat the duck, transfer it to a clean saucepan and place into the top oven to warm through. This can be done either in or out of the fat.
- Glaze the duck with a touch of honey upon serving.
- Serve with a salad of Julienne Celeriac, Grain or Tarragon Mustard, Chopped English Parsley, lemon juice and Mayonnaise as well as saute spinach and a red wine glaze.
Reduction Sauce:
- Place all the ingredients together in a saucepan and gently heat until the liquid has reduced by at least half and is very sticky.
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