Confit duck leg, wood-fired red cabbage, mustard, orange

Name: Confit duck leg, wood-fired red cabbage, mustard, orange
Yield: Serves 8 main course portions
Ingredients: 2 whole large red cabbages; 400 g duck fat; 4 cloves garlic – crushed; 2 bay leaves; 130 ml cream; 100 ml beef jus; salt; olive oil; 5 g thyme; 1 kg salt; 4 ducks; 10 g whole grain mustard; salt and pepper; salt and pepper; 24 orange segments; carrot dust – for sprinkling; 56 g pickled mustard seeds – 7 g per serving; lime zest – to finish

Preparation info

Serves 8
main course portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

Cooking product in duck fat is the most decadent thing you can do. It gives great flavour but is not the healthiest. Everything in moderation, they say.

Ingredients

Duck leg

4 ducks
1 kg salt
5 g thyme

Main course
Sous Vide
Gluten-free

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