Confit duck legs with carrots, spring onions & beetroot relish

Name: Confit duck legs with carrots, spring onions & beetroot relish
Yield: Serves 6
Cuisine: French
Ingredients: 16 really good spring onions, washed and trimmed; flaked sea salt and black pepper; flaked sea salt and black pepper; 2 good handfuls of thyme sprigs; 1 garlic bulb, skins left on the cloves, cloves roughly chopped; 8 heaped tablespoons coarse rock salt; 1 tablespoon juniper berries, lightly bashed; 1 tablespoon duck fat from the pot; 20 baby carrots, end whisker left on and leaves cut away but leaving a tiny green quiff; 3-4 tablespoons olive oil; black pepper; ½ teaspoon flaked sea salt, or to taste; 1-1½ tablespoons red wine vinegar; 2 teaspoons Dijon mustard, plus extra to serve; 2 medium beetroots; 150 ml white Burgundy, or other dry white wine; 150 ml white Burgundy, or other dry white wine; 5 x 350 g jars duck or goose fat; 5 x 350 g jars duck or goose fat; 6 good duck legs from free-range farmed ducks; 6 good duck legs from free-range farmed ducks; 10 black peppercorns; 8 good handfuls of rosemary sprigs, broken

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Good Table

By Valentine Warner

Published 2013

About

A recipe such as this is a true representation of my attitude to cooking and how I like my food: simple, delicious and colourful where possible.

Ingredients

8 heaped tablespoons coarse rock salt
1 tablespoon juniper berries, lightly bashed
2 good

Europe
France
Main course
Mediterranean
Gluten-free

Method

In a large bowl, throw in the salt and all the aromatics (the juniper berries, thyme, garlic, rosemary and peppercorns). Toss the duck legs in the mixture, really pushing the salt into them. Take a few of the stems that haven’t stuck to the duck, some berries, some peppercorns and excess salt in the bowl, and scatter it into the bottom of a lidded container large enough to take all the duck leg