Friday, 6 January 2012

Recipe - Slow Roasted Kind of Confit Duck

I finally told someone to find their horizon and fuck off over it. I would love to take credit for that catchphrase but unfortunately, it's a quote from 15 Million Merits from Charlie Brooker's Black Mirror mini-series. He co-wrote that episode with Konnie Huq but somehow, I can't imagine an ex-Blue Peter presenter coming up with something so sassy. Anyway, it was about time (ha, it's a homonym) that I did that. And I cooked celebratory duck. I could swear I took a photo of it but apparently not.

Slow Roasted Duck Legs
4 duck legs
1 large bay leaf, crumbled
4 sprigs of thyme
Salt and pepper

Pre-heat the oven to 170
Place a large frying pan on a medium high heat and add the duck legs in a single layer, at first skin side down, 5 minutes and then half-way through, turning them over to finish with skin side up 5 minutes. Reserve the frying pan to make the gravy.
Transfer the legs and all the rendered fat and marinade to a large roasting pan, arranging the legs skin side up in a single layer.  Cover the pan with foil and place in the oven. 
Cook for 2 hours. 
Remove the foil, leaving the legs skin side up, and return to the oven and roast for an additional 30 minutes. 
Drain the fat out of the roasting pan back into the frying pan leaving about 1 tablespoon of fat in the roasting pan. 
Return the legs to the roasting pan, again skin side up.  Return the pan to the oven for a last 30 minutes of roasting to crisp the skin.
To make the gravy, heat up the duck fat in the frying pan. Add 2 cloves finely chopped garlic.
Add a tablespoon of flour and mix thoroughly to make a paste. 
Add a teaspoon of Marmite and a dash of water then simmer on a medium heat until a thick gravy is formed.

2 large carrots, peeled and chopped into similar sized pieces
2 large parsnips, peeled and chopped into similar sized pieces
1 tsp cinnamon
1 tbsp goose fat
Fresh thyme leaves
Salt and pepper

Parboil the carrots and parsnips for 5 minutes.
Toss with the goose fat, cinnamon, thyme salt and pepper.
Place in the oven for 40 minutes at 170.

4 large potatoes, peeled and chopped into large-ish pieces
2 tbsp goose fat
Salt and pepper

Parboil the potatoes for 7 minutes.
Drain and fluff up the edges in a colander. Season with salt and pepper.
Heat the goose fat in a baking tray and tip the potatoes into the hot fat.
Place in the oven for an hour at 170.

240g brussel sprouts, outer leaves removed and trimmed
1 small onion, cut into 8 pieces
1 tsp caraway seed
Salt and pepper
1 tbsp goose fat

Toss the brussel sprouts in the caraway seed, salt, pepper and fat.
Bake for at least 40 minutes until crispy on the outside and tender on the inside.

1 onion, diced finely
A knob of butter
1 small apple, cored, peeled and diced
1 pack Scottish beef sausages, removed from casing
Handful of sage, chopped finely
2 slices white bread, toasted and turned to breadcrumbs

Fry the onion in the butter for 5 minutes on a medium heat. 
Add the apple and fry for a further 2 minutes.
Take off the heat and allow to cool.
Mix all the ingredients in a bowl and place in an ovenproof dish.
Make it look pretty by adding some whole sage leaves on top.
Bake for 40 minutes at 170.

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