The **Now Eating** Thread

IMG-7939.jpg
 
4gTdwqb.png

Confit duck leg with mixed veg casserole

Recipe:
  • 2 duck legs
  • 2 Onions, 2 potatoes, 1 carrot, 1 stick celery, plus other veg of your choice (e.g. 10 cauliflower florets)
  • 1 chicken stock cube, herbs
Method:
  1. Stab the duck leg skin all over, season with salt & pepper. Put in oven dish skin side down, add an unpeeled garlic clove, then cover with foil and oven cook fan @160'C / 320'F for 80 mins.
  2. Whilst in the oven make up the cassoulet in a separate pan on the hob. Fry up some finely chopped onion, celery & carrot for 10 mins on medium heat. Add garlic and herbs if you want e.g. thyme/rosemary/bay leaf.
  3. Add diced potato and any other diced veg of your choice. (I used tomatoes and cauliflower, but traditionally in France they would use white beans)
  4. Add chicken or veg stock cube, then about 300ml water. Add a splash of wine or cider vinegar. Add a pinch of salt & pepper. Bring up to the boil, then turn off immediately.
  5. Once the duck legs have finished in the oven, take them out and rest them skin side up on top of the veg and stock. Make sure the skin is not in the liquid, so it crisps up. Keep the fat that has come off the legs (there will be a lot) and save this for another day.
  6. Put the cassoulet pan with duck legs into the oven (make sure your pan is oven proof...) and roast at 160'C/320'F for another 40 mins. Season at end.
 
Last edited:
caff said:
Keen to know what these are like, they're not cheap but they look amazing.
Click to expand...
We get them while on offer, atm they are on for £4.60 in Waitrose. That one we haven't tried yet. The Tandoori one I make sarnies pizza toppings and Fajitas with.
Not too spicy with great flavour, My hope is the Garlic chilli one has a bit more kick to it for Pizza topping as the Tandoori one gets lost in the mix. Will update you this weekend on wether or not the garlic chilli one works for us.
 
You must log in or register to reply here.
Back
Top Bottom