Real Recipes From Real Home Cooks ®
Crisp duck confit with spring greens, spiced beetroot and goose fat roast potatoes
INGREDIENTS
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800g/1lb 12oz duck fat
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4 duck legs
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10 black peppercorns
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4 bay leaves
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½ bunch fresh thyme
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4 Desiree potatoes, peeled
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150g/5¼oz goose fat
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25g/1oz butter
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2 garlic cloves, peeled and finely chopped
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3 shallots, finely chopped
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2cm/1in fresh root ginger, peeled and finely chopped
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75ml/2½fl oz balsamic vinegar
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400ml/14¼fl oz reduced chicken stock
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3 large beetroot, roasted, cooled, peeled and cubed
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40g/1½oz butter
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½ Savoy cabbage, cored, blanched in a pan of boiling, salted water, drained and refreshed in iced cold water, drained again
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½ spring cabbage, cored, blanched in a pan of boiling, salted water, drained and refreshed in iced cold water, drained again
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200g/7¼oz kale, blanched in a pan of boiling, salted water, drained and refreshed in iced cold water, drained again
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