Confit Duck Legs with Garlic Mash & Brussel Sprouts

Ingredients

4 Angelakis Duck legs

Duck fat

¼ cup rock salt

4 cloves garlic, bruised

6 sprigs thyme

10 peppercorns

Grated rind of an orange

2 bay leaves

1 cinnamon stick, broken

6 juniper berries

600 gm white Potatoes

100 ml Rich Cream

50 gm Butter

1 Bulb Roasted Garlic

Method

In a large bowl combine the rock salt, garlic, thyme, peppercorns, orange rind, bay leaves, cinnamon stick and juniper berries, mix well to combine.

Pat the duck legs dry, sprinkle well with all of the marinade. Marinate overnight in the salt mixture.

Preheat oven to 140℃.

Remove the duck legs from the marinade, rinse and pat dry with paper towel, discard marinade.

Arrange the duck legs in a single layer in a baking dish. Melt the duck fat over a low heat, pour over the duck legs until completely covered. Place in the oven and cook for 3 hours. Remove from the oven and allow to cool for one hour.

To prepare the potatoes, peel and cut the potatoes into pieces, cover with cold water and season with sea salt. Bring to the boil and cook until the potatoes are very tender, drain well, add the roasted garlic. Mash the potatoes with a masher, add the butter and cream and combine well, taste and season with sea salt.

To serve, remove the duck legs from the duck fat, allow most of the fat to drain off the legs then fry in a frypan over a medium heat until golden brown and crispy. Serve with the garlic mashed potatoes and sautéed Brussel sprouts.

Cook’s Tip

Once the confit duck legs are cooked, strain the duck fat through a fine sieve and place in jars. Store in the fridge to reuse for confit duck or use to as a fat to roast potatoes.

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