Confit Duck, Lentils, Fig and Vincotto
Justin Wise
Cook Time 6 hours
Servings 4
Ingredients
Confit of duck
4 duck legs (Marylands)
1.32kg duck fat (4 x tubs 330g)
1 orange
3 star anise
3 cloves
8 coriander seeds
1 clove garlic
¼ bunch thyme
1kg rock salt
Salad
500g lentils
1 carrot
1 celery
1 brown onion
200g fresh cherries
½ bunch chervil
½ bunch flat leaf parsley
½ bunch chives
1 lemon
100mls olive oil
50mls sherry vinegar
Flaked sea salt to taste
75g walnuts
6 figs, cut into quarters
2 tbsp sheeps milk yoghurt
50ml vincotto
50g pomegranate
Method
Duck Confit
Pre heat oven to 110 deg Celsius
In an stainless steel bowl lightly crush the spices and mix in the salt, garlic and thyme.
Take the zest of the orange of and roughly chop add to the salt mix
Place the duck legs into a tray lined with silicon paper, place the salt mix over the duck legs.
Place the tray of ducks into the fridge for 3 hours
After 3 hours remove the duck from the fridge and wash the salt/curing under cold water
Place the duck legs onto paper towel to dry
Place the duck legs into a small deep tray, cover with duck fat. Then cover the tray with silicon paper and foil.
Place the tray of duck legs into oven for approx. 3 hours. Until duck is cooked. (there should be a slight movement of the meat from the bone)
Once cooked remove the thigh bone and clean any excess skin from the duck.
Serve with the salad
Salad
Peel and chop the carrots, onion and celery into 2cm dice place into a pot with the lentils and cover with cold water
Place the pot of lentils on to medium heat and cook until soft, aprox 30 minutes. Season with salt in the last 2 minutes of cooking
When cooked strain the lentils and allow to cool
Wash and chop all of the herbs finely
Add pomegranate seeds, quartered figs, fig vincotto, walnuts, and sheeps milk yoghurt.
Place the lentils into a bowl with the chopped herbs and fig salad, finish with the olive oil and sherry vinegar. Season with sea salt