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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Confit duck legs with carrots, spring onions & beetroot relish

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of