Confit Duck With Rosemary, Garlic & Caramelised Potato Cake With Roasted Courgette Ribbons – By Phoebe Gale

By Simon  , , ,   

November 23, 2014

Confit of duck, infused with Garlic and Rosemary. Such a beautiful way to cook duck. It's succulent, juicy and absolutely delicious. Today served with a thyme potato cake and roasted ribbons of courgette. A real winner for a special occasion or an indulgent dinner party.

  • Prep: 20 mins
  • Cook: 5 hrs
  • Yields: 4 Large

Ingredients

4 Fillets Duck legs

1 Litre Vegetable oil

2 tsp Sea salt

3 Sprig Rosemary

4 Cloves Garlic

1 tsp Red peppercorns

8 Large Baking potatos

1 Handful Fresh picked thyme leaves

2 Medium White Onions

4 tbsp Double cream

1 Handful Plain flour seasoned with salt and black pepper

2 Medium Courgettes

1 Pinch Salt and black pepper

2 tbsp Olive oil

Directions

For the Duck-

Firstly make sure the knuckle is removed from the duck leg, being very careful not to splinter the bone. It is probably best to ask your Butcher to remove this for you.

Put the 4 legs into a big baking dish and stab each leg 2 or 3 times with a fork and then rub with sea salt into the skin. Place the rosemary, peppercorns and smashed garlic in the dish, then fill the dish with oil making sure the legs are fully covered. It's a good idea to sit this dish within a larger dish to save any spillages in the oven with the oil.

Cover the dish with foil and place in the oven at 140c for 4 hours.

(At this point you can allow the duck to cool, cover it in the cooking oil which should also have cooled, and refrigerate. As long as the meat is totally covered and no air can get to it, it will keep for weeks! When you want to eat this delicious feast, scrape the fat off and flash in a hot oven until heated through).

Once cooked remove legs and place onto a baking tray, take out all the yummy garlic that has been cooking with the duck for the past 4 hours and add to the tray, put this all under the grill for 4-5 minutes to make the skin crispy, keep an eye on it as it's prone to catching. Once it's golden the meat is ready to serve.

For the potato cakes-

Cover your 8 baking potatoes in rock salt and vegetable oil, bake on 200c for 1.5 hours.  When baked leave to cool.

Once cool cut the potatoes in half and scoop out all the fluffy potato into a bowl. Using a grater, grate the two white onions into the bowl, add the thyme, cream and a big healthy handful of salt and pepper. Use a fork to bring it all together making sure the potato doesn't turn to mash and keeps its texture.

Take a handful of the mixture and roll into "hand sized" cakes. Flatten slightly and dust in seasoned flour.

Fill a pan with oil and heat (use some of the oil that was used to cook the duck as this has all the yummy flavour in).  Place the cakes into the hot pan and cook for roughly 5 minutes each side until golden.

For the courgette-

Using a peeler take even strips off the side of the courgette until you meet the seeds, repeat with the second courgette. Cover in oil and season well with the sea salt and black pepper. Put into the oven on 200c and roast for 20 minutes.

 

Bon Appetit x

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