Confit duck milk buns

Name: Confit duck milk buns
Yield: Makes 10 buns
Ingredients: 160 g strong flour; 80 ml whole milk; 1 bunch of thyme; 1 tsp allspice; ½ tsp salt; ½ sachet (3.5 g) instant dried yeast; 1½ tsp milk powder; 25 g sugar; 100 g coarse salt; 500 g duck fat; 2 duck legs; 1 star anise; 2 cloves; 1 orange; 1 cinnamon stick; flaky sea salt; 1 egg yolk for glazing; 40 g softened butter; 1 egg, beaten

Preparation info

Makes
10
buns

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

We made these buns to accompany a duck parfait starter in the restaurant and they were delicious just by themselves. This recipe isn’t labour-intensive but some of the processes are quite long. The confit duck and ketchup can be made in advance, but the milk bun dough is at its best made on the day.

Ingredients

Confit Duck Leg

2 duck legs
100 g coarse salt
500 g <

Starter
Autumn

Method

Put the duck legs in a flat container and cover them with the coarse salt, then pop them in the fridge for 1 hour. Wash the salt off and pat the meat dry with some paper towels.

Melt the duck fat in a pot and then put in the duck legs, making sure they are fully submerged. Use a veg peeler to peel long strips of orange zest off the orange, and add them to the pot along with the cinnamon