Confit Duck Leg
Ingredients:
- 3 × 10 oz duck legs
- 2 ½ tbsp salt
- 4 ½ tbsp brown sugar
- ½ tsp ground black pepper
- ½ tsp ground star of anise
- Small strip orange peel
- ⅛ tsp cumin seed
- ¼ pod cardamom (or a small pinch of ground cardamom)
- 1.5 litres of duck fat (enough to fully submerge legs)
Method
- Combine all dry ingredients and orange peel in a bowl. Rub evenly over the duck legs and let sit 24 hours refrigerated.
- Preheat oven to 325 °F.
- Rinse and pat dry the duck legs. Place into a heavy-bottomed pot and cover fully with duck fat.
- Bring just to a gentle boil, remove from heat, cover with foil, and place in the oven.
- Cook 2–3 hours, until fork-tender and meat pulls easily from the bone.
- Remove from fat, cool slightly, and serve.
Crisp and Creamy Sunchoke (or Jerusalem Artichoke)
Ingredients:
- 1.5 lb sunchokes, cleaned and scrubbed
- 5 tbsp butter
- 1 tsp salt (adjust to taste)
Method
- Slice ½ lb sunchokes thinly and fry at 350 °F until crisp.
- Peel remaining 1 lb sunchokes. Add to a small saucepan with the butter and 2 tbsp water.
- Cook gently until soft, then pass through a fine sieve until smooth and creamy. Keep warm and serve.
Sour Cherry Jam
Ingredients:
- ⅔ cup sour cherry jam
- 2 tbsp sugar
- Juice of ⅓ lemon
Method
Simmer in a small saucepan until thickened and slightly tart. Cool before using.
