Confit Leg Of Duck with Crisp and Creamy Sunchoke & Sour Cherry Jam

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

1. Combine all dry ingredients and orange peel in a bowl. Rub evenly over the duck legs and let sit 24 hours refrigerated.
2. Preheat oven to 325 °F.
3. Rinse and pat dry the duck legs. Place into a heavy-bottomed pot and cover fully with duck fat.
4. Bring just to a gentle boil, remove from heat, cover with foil, and place in the oven.
5. Cook 2–3 hours, until fork-tender and meat pulls easily from the bone.
6. 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

1. Slice ½ lb sunchokes thinly and fry at 350 °F until crisp.
2. Peel remaining 1 lb sunchokes. Add to a small saucepan with the butter and 2 tbsp water.
3. 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.

Recipe Courtesy Of:

Spencer's on the Waterfront
1340 Lakeshore Rd., Burlington
905-633-7494
spencers.ca/