4 portions
- Kyona Cress 2 punnets Duck leg comfit 4 legs Baking potato 4 medium Duck stock 1 lit Red wine 200ml Butter 100g Rapeseed oil 30ml Blackberries 24 pieces Purple spring onions 4 pieces Fine salt 2 pinch
- White ground pepper 1 pinch
Duck Confit and fondant potatoes
Duck Confit and fondant potatoes
90 min
Ingredients
Method
fondant potatoes
• Cut out the fondant from the potato with a round pastry cutter and season
• Put the butter and oil in a hot saucepan and seared the fondant on both sides.
• Add the hot Duck stock in the pan and finish the cooking process in an oven at 180C.
• It should take around 30 to 40 minutes depending on the size of the potatoes.
• Once cooked, remove the potato and set aside.
Duck and spring onions
• Trim the excess of fat from the duck leg comfit, score the skin and reheat in a hot oven at 220C for 20 minutes.
• Once ready, take out of the oven and use the flame of a blow torch to make a burned effect on the skin.
• Trim and steam the purple spring onions for 10 minutes.
• Once cooked, cut the onion into two sideways, ready to serve.
Sauce and plate dressing
• Skim, pass and reduce the duck stock (from the potato fondant) to a demi glass.
• Reduce the wine by half separately and add to the demi glass to make the sauce.
• Reduce to the right consistency and season to taste.
• Dress the plate using the freshly pick blackberries, the potato fondant, spring onion, duck leg, sauce and Kyona Cress.
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