Duck Confit with beetroot spatzle, choucroute and mustard aioli

Duck confit

1. Trim all the excess fat from around the edges of the duck Maryland’s. Gently melt the trimmings together with the duck or goose fat and all of the spices over a low heat on the stove in a 5Lt stainless steel pot or similar. (Do not overheat – at this stage just warm until the fat has liquefied.).
2. Place the duck on a small roasting tray and sprinkle with the salt and fresh cracked pepper on the flesh side only. Leave to sit at room temp for 15 minutes.
3. Place the duck into the fat and make sure that it is completely covered with the liquid.
4. Bring the duck to a gentle boil and stir.
5. Reduce the heat to a VERY low heat on the stove (the fat must not boil – only just simmer, otherwise the meat will toughen.)
6. Cook for approx. 3 hours or until the meat almost falls off the bone. Using a fork and seeing if you can tear off the flesh can easily test this. (Remember that you are dealing with very hot fat, so use extreme caution.)
7. Let the duck cool in the fat off the stove. When cooled to room temp, place in the fridge.
8. When ready to serve the duck, remove the Maryland’s from the fat
9. Heat a non-stick pan on a medium to high heat.
10. Sprinkle the reserved salt and cracked pepper on the skin side of the duck and place into the heated pan with a tablespoon of vegetable oil.
11. Cook on either side until the skin turns beautifuly golden brown and crisp.
12. Remove from the pan and place on absorbent paper before serving
13. The duck will last for approx. 2-3 months, so long as the fat is covering the meat, and the covered dish is kept refrigerated. The fat will also be able to be used again as long as it is strained before re-use and never overheated.

Beetroot Spatzle

1. Mix the dry ingredients together and make a well
2. Add the eggs and beetroot juice
3. Mix until smooth, adding parsley and pepper
4. Let the batter rest for 1 hour
5. Put the batter through a spatzler into boiling salted water
6. When the dumplings float, remove themand refresh them in iced water
7. Drain and store until ready to reheat and serve

Choucroute

1. Grind all of the spices together to a powder
2. Combine the cabbage, spice mix, garlic, thyme and salt
3. Stir in well, cover and leave in a warm, well ventilated place for at least 2 days
4. In a large pot, sweat the onion and pancetta in the duck fat until the onions are opaque.
5. Briskly rinse off the cabbage then add it to the pot with the white wine.
6. Cover and turn the heat to very low and braise the cabbage for 3hours, stirring every now and then to ensure the mix hasn’t dried out.
7. Cool the mix and store in the fridge until ready to reheat and serve

Mustard Aioli

1. Mix all ingredients together
2. Store in the fridge