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Confit Duck Leg with Smoked Potato Puree and Braised Cabbage
Recipe by Billie McKay
Get creative in the kitchen with this confit duck leg, served with a warm braised red cabbage, smoked potato puree and a delicious duck port jus.
- Steps
- Ingredients
Ingredients
Confit Duck Legs
Braised Red Cabbage
Smoked Potato Puree
Duck Port Jus
To taste
Garnish
Select All
Steps
- Preheat oven to 80°C fan forced.
- For the Confit Duck Legs, place the salt, thyme, peppercorns, star anise and cinnamon in a blender and blend until broken down and combined.
- Rub mix over duck legs and set aside in fridge for 45 minutes.
- Place the duck fat in a saucepan over low heat until completely melted.
- Wash seasoning mix from duck legs and dry with paper towel. Place in a roasting dish and cover with the melted duck fat. Add garlic, shallots, thyme and peppercorns. Cover tightly with foil and place into oven on lowest rack, for 18 hours.
- When ready to serve, transfer duck legs to a tray. Adjust oven setting for 200°C fan grill.
- Place the duck legs under the grill until golden, about 10 minutes. Season skin with salt and set aside to rest.
- For the Braised Red Cabbage, shred the cabbage very finely using a sharp knife or mandolin and place in a glass bowl.
- Add red wine vinegar, red wine, salt, brown sugar, allspice and juice of the orange, as well as the squeezed orange halves.
- Wrap the star anise, cinnamon, thyme and peppercorns in a piece of muslin cloth. Pound with rolling pin to crush the spices. Add to the pouch to the bowl and mix all ingredients well.
- Cover the bowl and set aside in the fridge for 18 hours.
- After 18 hours, remove spices then place contents of the bowl and butter into a large saucepan. Cook, stirring occasionally until cabbage is tender but not too soft, about 45 minutes. Stir through the jam, then season to taste with salt and pepper, to taste.
- For the Smoked Potato Puree, peel and chop potatoes into quarters and place into large pot of cold water. Add salt and bring to the boil. Cook potatoes until tender.
- Chop leek finely, and place into pan with the 20g butter. Cook until leeks are caramelised and tender. Transfer to a food processor and process until smooth.
- Place milk, cream and remaining butter into a small saucepan and heat until butter has melted. Stir through the leek puree. Pass potatoes through a ricer, or sieve, and stir through the leek mixture and smoked olive oil. Season to taste and set aside.
- For the Duck Port Jus, place the duck bones in a fry pan with the oil. Brown all over until very caramelised. Remove from pan and transfer to a slow cooker.
- Add the finely chopped onion, carrot and leek and cook until lightly caramelised. Add to the slow cooker. Deglaze pan with port and wine, then add to the slow cooker with the stock, star anise, cinnamon and thyme. Cover and cook on lowest heat for 18 hours.
- Place extra port, wine and thyme into a small saucepan and simmer until reduced by half. Set aside.
- Strain stock from slow cooker into a saucepan and reduce by half. Add to port wine reduction.
- Simmer sauce until thickened and season to taste.
- Whisk in cold butter, one piece at a time and set aside.
- To serve, place a spoonful of smoked potato puree onto each serving bowls. Place a spoonful of braised red cabbage alongside the potato. Place a duck leg on top of each plate and pour jus over the top. Garnish with micro herbs or thyme leaves.
