Confit duck leg (8 portions)
Cooking time: 3 hours at 125˚C
Duck leg 1kg
Clarified butter 500ml
Refined oil 500ml
Black Pepper 15gms
Clean the duck legs and remove any excess skin or fat from it.
Rub the duck legs with salt and pepper.
Place the legs in a baking tray along with garlic, rosemary and thyme. Cover them in oil and melted butter.
Cover the tray with foil and put it in the preheated oven at 125˚C for 3 hours.
Potato Gratin (8 portions)
Cooking time 1.5hours at 130˚C
Sliced potato 300gms
Cooking cream 600ml
Caramelized Onion 30gms
White Cheddar 70gms
Black pepper 15gms
Wash and scrub the potatoes thoroughly and peel them.
Using a mandoline, cut the potatoes in 1/4cm thick slices.
Blanch the potatoes in boiling water for a couple of minutes.
In a bowl add garlic, thyme, butter, caramelized onions, parmesan, white cheddar, salt and pepper.
Whisk these ingredients together in a homogenous mixture.
Pour this mixture on top of the blanched potatoes and mix.
Arrange the potatoes in a baking tray and cover with foil.
Bake the potatoes, in a preheated oven at 130˚C for 1.5hours.
Pan Seared Duck Breast (1 portion)
Duck breast 1
Black pepper 3gms
Olive oil 5ml
Score the skin of the duck breast and season it with salt and pepper.
Heat the olive oil in a pan and sear the duck skin side down for 3 minutes.
Flip the duck breast and cook for another 2 minutes.
Remove the duck from the pan and let it rest for a couple of minutes.
Sautéed Vegetables (1 portion)
Yellow Squash 10gms
Baby Corn 10gms
Green beans 10gms
Olive oil 3ml
Black Pepper 2gms
Cut the vegetables into small dices.
Blanch the beans and baby corn in boiling salted water and refresh them in ice cold water.
Heat some olive oil in a sauté pan and add the vegetables.
Cook the vegetables in a pan for a couple of minutes and finish with thyme, salt and pepper.