Confit duck leg (8 portions) 

 Cooking time: 3 hours at 125˚C

Ingredients:

Duck leg                  1kg
Clarified butter         500ml
Refined oil                500ml
Rosemary                 10gms
Thyme                      10gms
Garlic                       25gms
Salt                          20gms
Black Pepper            15gms

Method:
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

Ingredients:
Sliced potato          300gms
Garlic                    15gms
Rosemary               5gms
Cooking cream       600ml
Parmesan               50gms
Butter                    30gms
Caramelized Onion 30gms
White Cheddar        70gms
Salt                         15gms
Black pepper           15gms

Method:

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)

Ingredients:
Duck breast         1
Salt                      5gms
Black pepper        3gms
Olive oil                5ml

Method:
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)

Ingredients:

Zucchini           10gms

Yellow Squash 10gms

Baby Corn        10gms
Green beans     10gms
Thyme               3gms
Olive oil             3ml
Salt                   2gms
Black Pepper     2gms

Method:
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.