Come Dine With Me Australia

As a main dish, Amaya Tasker cooks up a storm with her tasty Duck Confit on Come Dine With Me Australia episode 2


  • 4 duck Maryland’s

  • 1 kg duck fat

  • 2 garlic cloves

  • 1 star anise

  • 1 tbsp. black peppercorns

  • Zest of an orange

  • A few cloves

  • Few sprigs of thyme and 2 tbsp. chopped thyme

  • 1 bay leaf

  • Salt and pepper

  • Dauphinoise Potatoes

  • 1 kg desiree potatoes

  • 150 ml milk

  • 145 ml thickened cream

  • 2 clove garlic, chopped

  • 2 tbsp. of thyme, chopped

  • 25 g grated parmesan

  • 1 tbsp. butter

  • Salt and pepper

  • Petit Pois with Pancetta

  • Half a cup of chicken stock

  • 500 g frozen petit pois / baby peas

  • 6 slices of pancetta

  • 30g butter

  • Black pepper


  • 1.

    To cure the duck, this needs to be done at least 4 hours before cooking.

  • 2.

    Crush in a pestle and mortar (or food processor) the salt, garlic, star anise, peppercorns, orange zest, thyme and bay leaf.

  • 3.

    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.

  • 4.

    Melt the duck fat slowly in a casserole dish on a low heat.

  • 5.

    Rinse off the salt mixture from the duck and dry with a cloth.

  • 6.

    Immerse the duck into the melted fat slowly and on one layer. Cover and cook for 2 hours.

  • 7.

    Take out of the fat and drain on a wire rack.

  • 8.

    Heat oven at 200 degrees and roast for 10 minutes until skin is crispy.

  • Dauphinoise Potatoes :

  • 1.

    Preheat oven to 160 degrees

  • 2.

    Grease shallow ceramic baking dish with butter.

  • 3.

    Peel and slice potatoes into thin slices

  • 4.

    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.

  • 5.

    Transfer potatoes and arrange in even layers with cream mixture evenly spread.

  • 6.

    Season with salt and pepper.

  • 7.

    Cover and bake for 1.5 hours.

  • 8.

    Remove the foil and add parmesan then cook for further 10 minutes.

  • Petit Pois with Pancetta:

  • 1.

    Add peas to boiling stock in saucepan and cook for 5 minutes.

  • 2.

    Gently fry the pancetta until crisp, remove and finely chop.

  • 3.

    Drain the peas, keeping a tablespoon of stock back.

  • 4.

    Combine the peas, pancetta, butter, pepper and serve.

Nutritional information

Nutritional analysis per serving (74 servings)

  • Energy 440kj
  • Fat Total 42g
  • Saturated Fat 14g
  • Protein 9g
  • Carbohydrate 4g
  • Sugar 0g
  • Sodium 266mg

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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