Duck Leg Confit with Zucchini Noodles, Spiced Pumpkin Puree & Buckwheat

Name: Duck Leg Confit with Zucchini Noodles, Spiced Pumpkin Puree & Buckwheat
Yield: Serves 4
Cuisine: British
Ingredients: 1 butternut pumpkin, halved lengthways, deseeded; Fresh Lebanese cress (or other similar garden herb), for serving; 250 ml (1 cup) red wine jus; 1 tbsp Chinese five spice; 1 tsp sriracha; Vegetable oil, for shallow-frying; 4 confit duck legs or good-quality bought confit duck legs; 4 confit duck legs or good-quality bought confit duck legs; 2 zucchinis, spiralised into noodles; 2 zucchinis, spiralised into noodles; 2 tbsp classic dressing; 2 tbsp lemon extra virgin olive oil; Sea salt flakes and freshly cracked black pepper, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning; 2 tbsp soba cha roasted buckwheat bits; Fresh Lebanese cress (or other similar garden herb), for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

Vegetable oil, for shallow-frying
4 confit duck legs or good-quality bought confit duck legs
2 zucchinis, spiralised in

Australian
Oceania
Europe
Australia
United Kingdom
Sydney
Lunch
Mediterranean

Method

Begin with making the spiced pumpkin puree. Preheat oven to 180°C fan forced. Line a baking tray with baking paper. Use a small knife to score deeply along the flesh of the pumpkin halves without piercing the skin.
Place the pumpkin flesh-side up on