When making duck confit, it looks harder than it is, by doing this method, you have 2 types of textures, the skin will be crispy and the meat soft, moist and very tasty, enjoy!
Confit duck leg, savoy cabbage with green puy lentils
SERVES 4
4 Male duck legs
100g rock salt
1 litre duck fat
1 pint vegetable or chicken stock
200g puy green lentils
2 – 3 shallots
1 bunch parsley
1 savoy cabbage
100g butter
1 piece/slices of pancetta
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 the place in fridge to get cold.
Remove legs from fat whole. Trim up bones to make for nicer presentation. Fry legs skin side down while still cold, so that its crisping the skin up and allowing a nice golden colour. Place on a tray in oven skin side down to crisp up skin and keep warm before plating.
Soak green lentils in cold water, drain well and then wash. Add to pot with chicken or vegetable stock and cook. Drain lentils from stock and spread out on a tray to allow to cool and not overcook.
Peel and chop shallots and finely chop. Pick, wash and dry parsley and chop up not too finely.
Pick and chop savoy cabbage. Cook in boiling salted water and refresh in salted iced water. Drain well and squeeze excess water out. Place in a pot with a little butter and water. Heat and cook slowly until warm, soft and buttery texture.
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 pieces and fry until a nice golden colour.
Place lentils into sauce with shallots and parsley. Bring to serving temperature.
Dressing the plate.
Place lentils at the bottom of the plate and savoy cabbage in the centre. Place duck leg on top and sprinkle around pancetta pieces.
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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