FOOD + DRINK
in THE KITCHEN WITH cont...
CONFIT DUCK LEG WITH PLUM KETCHUP & ORANGE SALAD
Serves: 6-8
Ingredients:
• 2 duck legs
• 250g of duck fat
• 1 bunch of thyme
• 5 garlic cloves
For the ketchup:
• 500g plums
• 200g brown sugar
• 1 cinnamon stick
• 2 garlic cloves
• 1 shallot
• 50ml apple cider vinegar
• Salt
For the salad:
• 60g rocket
• 1 fennel
• 1 orange
• 40g smoked cashews
• Olive oil
Method:
1. Heat the duck fat in a saucepan with the cloves of garlic and thyme for 5-6 minutes to infuse the flavours.
2. Place the duck leg into a deep tray and pour over the duck fat. Cook at 150 ° C for 3 hours.
3. For the ketchup, roast the whole plums in the oven at 180 ° C for 15-20 minutes. Once cooled, remove the stones and add the plums to a saucepan along with the other ingredients.
4. Place on a medium heat for 10-15 minutes and simmer until reduced. Once it’ s reduced, remove the cinnamon stick and blend until the ketchup is smooth. Then place in the fridge until cold.
5. For the salad, shave or slice the fennel thinly and place into iced water to keep it crisp. Then segment your orange and add to the rocket, fennel and roasted cashews( leave whole or crush, up to you!).
6. Once ready to serve, put the salad into a bowl and dress with olive oil. Pop onto your plate with your duck leg and add a generous portion of plum ketchup. Leave as a delicious salad or add your favourite red wine jus- enjoy!
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