As a main dish, Amaya Tasker cooks up a storm with her tasty Duck Confit on Come Dine With Me Australia episode 2
To cure the duck, this needs to be done at least 4 hours before cooking.
Crush in a pestle and mortar (or food processor) the salt, garlic, star anise, peppercorns, orange zest, thyme and bay leaf.
Place the duck legs into a shallow dish on one layer and cover with the salt combination. Cover and put in fridge for at least 4 hours.
Melt the duck fat slowly in a casserole dish on a low heat.
Rinse off the salt mixture from the duck and dry with a cloth.
Immerse the duck into the melted fat slowly and on one layer. Cover and cook for 2 hours.
Take out of the fat and drain on a wire rack.
Heat oven at 200 degrees and roast for 10 minutes until skin is crispy.
Dauphinoise Potatoes :
Preheat oven to 160 degrees
Grease shallow ceramic baking dish with butter.
Peel and slice potatoes into thin slices
Gently heat the milk and cream in a pan, add the garlic and thyme to a gentle boil. Add the potatoes and simmer for 5-10 minutes.
Transfer potatoes and arrange in even layers with cream mixture evenly spread.
Season with salt and pepper.
Cover and bake for 1.5 hours.
Remove the foil and add parmesan then cook for further 10 minutes.
Petit Pois with Pancetta:
Add peas to boiling stock in saucepan and cook for 5 minutes.
Gently fry the pancetta until crisp, remove and finely chop.
Drain the peas, keeping a tablespoon of stock back.
Combine the peas, pancetta, butter, pepper and serve.
Nutritional analysis per serving (74 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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