by Michael Hatcher | Aug 7, 2019 | Guest Recipes, Recipes, Savoury Recipes, Season 4
Duck Confit with Celeriac, Spinach and Red Wine Glaze Rob Rees Ingredients: 2 Duck Legs400- 500ml Olive OilZest of ½ LimeZest of ½ Orange1 Cinnamon Stick6 Cloves3 Star Anise2 tsp Five Spice2 Cloves Garlic1 tsp Caster SugarJuice of 1 orangeIndigenous herbs such as Sea...