Confit duck leg, pancetta salad and crisp crouton
This duck recipe is one of my favourites as its one of the simplest dishes, packed with flavour, perfect for entertaining as it doesn’t take long, but the kind of dish that looks as if you’ve been in the kitchen most of the day!
SERVES 4
4 duck leg
1 bunch chives
100g rock salt
2 – 3 Shallots
1 litre duck fat
50ml vinaigrette
1 packet salad
Pancetta
2 tablespoon mayonnaise
½ baguette
150ml white truffle oil
Olive oil
Drizzle of cream
Method
Coat duck legs on a tray with rock salt. Leave for about an hour. Scrape salt off and place legs in duck fat in a pot but don’t boil. Cover with a sheet of greaseproof then put in the oven at 160 degrees celsius for about 2 hours. When cooked take out and leave tray to cool. Remove legs from fat whole. Pick meat from the legs and remove bones and skin.
Place pancetta in a pot with water. If it’s a big piece, bring to the boil and cook for about 10 minutes. Remove and allow to cool. Trim off the fat and any dry pieces. Cut into even batons or lardons.
Put baguette into freezer and leave to freeze. Remove and slice thinly and place on a tray lined with greaseproof paper. Drizzle over olive oil and cover with a sheet of greaseproof paper. Sandwich with another tray and place in oven at 180 degrees Celsius for about 10-15 minutes. Once they’re golden and crispy, they’re done!
Put mayonnaise into a bowl add white truffle oil and a little cream. Mix well then add a little water to thin down the sauce consistency.
Peel and chop shallots finely. Chop chives finely.
Place duck meat and pancetta on a try in oven to heat. Remove and mix well with, shallots, chives and a little vinaigrette.
Dressing the plate
Place duck and pancetta at the bottom of the plate. Put dressed salad in middle topped with croutons. Drizzle white truffle dressing over and around.
Enjoy!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel: 01412483801 Email : info@brianmaule.com Website : www.brianmaule.com
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