Name: Confit duck leg, roast juices jelly, onion purée, savoury custard
Yield: Serves 8 main course portions
Ingredients: 4 cloves garlic – crushed; 2 bay leaves; 400 g duck fat; star anise powder – for dusting; 16 piped dots (64 g) blue cheese custard – 2 piped dots (8 g) per serving; 16 reserved insides from the onion shell recipe; 200 g congealed duck cooking liquid; 24 quenelles (128 g) onion purée – 3 quenelles per serving; 4 ducks; 1 kg salt; 5 g thyme; lemon zest – for serving; 8 whole baby onions; coarse salt; 240 ml beef jus – 30 ml per serving

Preparation info

Serves 8
main course portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

Confit: to cook and preserve in its own fat ... The sous vide method of confit is the safest way to go. It is really controlled and most importantly, consistent. Confit of products gives such an intense flavour.

Ingredients

Duck leg

4 ducks
1 kg salt
5 g thyme

Method

Portion the duck legs from the whole ducks and reserve the remaining carcasses for later use in the Duck breast recipe. In a bowl, combine the salt, thyme, bay leaves and garlic to make the curing salt. In a tray, cover the duck legs with the curing salt and leave to cure for 6 hours.

After 6 hours, rinse the legs and pat dry with paper towels. Place t