The Lancashire County Cook Off ...
Method for confit:
Start making this 36 hours ahead of eating.
Place 1 tbsp of the salt in a casserole dish and lay the duck legs on it skin side up.
In a pestle and mortar place the remaining salt, thyme, bay leaf, star anise and grind to a rough crumble.
Scatter this over the duck legs and top with the garlic and shallot slices.
Cling film or cover and leave to ‘salt’ for 24 hours.
After 24 hours melt the duck fat in a saucepan and preheat the oven to 150°C/300F/Gas 2.
Brush the spices and salt residue from the duck portions and discard.
Pack the duck portions into a casserole dish and pour over the duck fat.
Put in the oven for 3 hours.
Leave to cool in the fat in a clean dish, once cooked.
Method for the seared duck breast with plums:
Preheat the oven to 190°C/375F/Gas 5.
Score the duck in a criss-cross pattern piercing the skin but not the meat.
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.
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.
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.
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.
Remove from the oven and set aside to rest for 5 minutes before slicing.
Method for the potatoes:
Cook the potatoes until tender. Crush lightly.
Cook the peas in boiling water until tender, drain and mix with the crushed potatoes.
Add the butter and finely chopped mint.
Method for the black peas:
After the peas have been drained and cooked.
Heat a frying pan and put in 50g of butter and the thyme.
Add the soaked and boiled black peas and heat through.
Slice the duck breast.
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 analysis per serving (4 servings)
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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