Confit Duck Leg and Sweet Potato Salad

Oct 2, 2014

Confit Duck Leg and Sweet Potato Salad

Oct 2, 2014

Ingredients

6 duck legs
50 g Maldon sea salt
3 sprigs thyme
500 g duck fat

Method

• Rub the duck legs with the thyme and sea salt and allow to stand for about 2-3 hours
or overnight if you have the time.
• Place the duck legs in an oven tray that will fit all the legs and the duck fat tightly.
• Place in an oven at 110°C for 3 hours.
• Cool down and place in the fridge, submerged in the fat.
• The following day, remove the duck legs from the fat and place in a hot oven at180°
C till crisp, about 20 min.

Sweet Potato Salad

Ingredients

6 medium sized sweet potatoes, cut into wedges
20 g mint
2 punnets mange tout, blanched
Dressing
3 limes, juiced
20 g sugar/honey
30 g chopped ginger
100 ml oil
10 ml sesame oil

Method

• Roast sweet potatoes in oven until cooked through and slightly crisp.
• Allow to cool.
• Mix the dressing.
• Mix the sweet potato, mint and mange tout with the dressing.
The duck leg and dressing can all be prepared the day before. Roast the sweet potato on the
day.

Creation News