The Lancashire County Cook Off ...


  • Ingredients for the confit

  • 4 duck legs with thighs

  • 4 cloves of garlic (sliced)

  • 1 shallot

  • 6 sprigs of thyme

  • 1 star anise

  • 1 bay leaf

  • 500ml duck fat

  • 3 tbsp sea salt

  • ground black pepper

  • Ingredients for seared duck breast with plums

  • 4 duck breasts

  • 5 tsp chopped thyme

  • 3 tsp ground black pepper

  • 11/2 tsp sea salt

  • 6 purple plums (halved and pitted)

  • olive oil

  • 1/2 tsp sugar

  • Ingredients for black peas

  • 250g Black peas prepared as packet (they will need be soaked overnight and boiled for 3 hours)

  • 50g butter

  • 1 dsp thyme finely chopped

  • Ingredients for new potatoes

  • 500g new potatoes ( new season baby) cleaned

  • 200g frozen peas

  • seasoning

  • small bunch of mint


  • Method for confit:

  • 1.

    Start making this 36 hours ahead of eating.

  • 2.

    Place 1 tbsp of the salt in a casserole dish and lay the duck legs on it skin side up.

  • 3.

    In a pestle and mortar place the remaining salt, thyme, bay leaf, star anise and grind to a rough crumble.

  • 4.

    Scatter this over the duck legs and top with the garlic and shallot slices.

  • 5.

    Cling film or cover and leave to ‘salt’ for 24 hours.

  • 6.

    After 24 hours melt the duck fat in a saucepan and preheat the oven to 150°C/300F/Gas 2.

  • 7.

    Brush the spices and salt residue from the duck portions and discard.

  • 8.

    Pack the duck portions into a casserole dish and pour over the duck fat.

  • 9.

    Put in the oven for 3 hours.

  • 10.

    Leave to cool in the fat in a clean dish, once cooked.

  • Method for the seared duck breast with plums:

  • 1.

    Preheat the oven to 190°C/375F/Gas 5.

  • 2.

    Score the duck in a criss-cross pattern piercing the skin but not the meat.

  • 3.

    Mix together 4 teaspoons of the chopped thyme, 2 teaspoons of the black pepper and 1 teaspoon of the salt. Sprinkle evenly over the duck breasts on both sides and leave to marinade for a few minutes.

  • 4.

    Place the plums on a baking sheet and mix with the remaining thyme, salt, black pepper with the olive oil and sugar and rub over the plums.

  • 5.

    Place in the hot oven for 4 minutes until skins begin to wrinkle. Turn over and put back in the over for a further 4 minutes. Remove from the oven and keep somewhere warm until ready to serve.

  • 6.

    Heat a large ovenproof frying pan and put the duck breasts in skin side down. Cook until golden and crisp. Turnover and put into a hot oven, skin side up, for 8 minutes.

  • 7.

    Remove from the oven and set aside to rest for 5 minutes before slicing.

  • Method for the potatoes:

  • 1.

    Cook the potatoes until tender. Crush lightly.

  • 2.

    Cook the peas in boiling water until tender, drain and mix with the crushed potatoes.

  • 3.

    Add the butter and finely chopped mint.

  • Method for the black peas:

  • 1.

    After the peas have been drained and cooked.

  • 2.

    Heat a frying pan and put in 50g of butter and the thyme.

  • 3.

    Add the soaked and boiled black peas and heat through.

  • To serve:

  • 1.

    Slice the duck breast.

  • 2.

    Place a spoon of black peas on the plate, put the confit on top and add 3 or 4 slices of Duck Breast with 3 savoury duck balls, a few new potatoes and 3 halves of roasted plums.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1947kj
  • Fat Total 162g
  • Saturated Fat 53g
  • Protein 68g
  • Carbohydrate 59g
  • Sugar 19g
  • Sodium 1898mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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