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Confit of Duck Leg, Duck Fat Chips, Roast Shallots

Sat, 10 August 2019

Confit of Duck Leg, Duck Fat Chips, Roast Shallots

Confit of Duck Leg, Duck Fat Chips, Roast Shallots

ingredients:

4 duck legs

3 cloves garlic, peeled

10g Sea salt

6 peppercorns

½ bunch of thyme

2 litres duck fat

 

Roast Shallots:

8 Banana Shallots

100ml red wine

200ml Chicken Stock

50g butter

Pinch of sugar

 

Chips:

2kg Maris Piper or King Edwards

1litre duck fat

Salt

 

method:

  1. Place duck legs in a large enough dish, add the garlic, salt, peppercorns, thyme. Cover and leave in the fridge for 24 hours.
  2. Pre heat oven to 120oC.
  3. Melt the duck fat in a oven proof pan, and add the duck legs. Cook low and slow for 2 hours.
  4. Meanwhile, peel and cut the shallots in half. Place in an oven proof dish, add the wine, stock and butter and sugar. Place in the same oven as the duck legs.
  5. Cut the potatoes into thick sized chips. Rinse under cold water. Dry in kitchen towel.
  6. Preheat the duck fat in the chip pan to 150oC. In batches, cook the chips until just tender. About 7-8minutes. Removes and place on a tray to cool.
  7. When the duck is cooked remove from the pan and allow to cool in the fat or place on a tray. Increase the oven to 190oC. Place the duck and onions in the hot oven and allow to caramelise and crisp up. About 10 minutes.
  8. Meanwhile increase the fryer temperature to 180oC also and finish the chips in batches until golden and crispy.
  9. Serve.

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