Fri, 19 February 2016
Ingredients:
Smoke Base
30g Rooibos Tea
20g Rice (any white rice)
10g Brown Sugar
Duck Breast
250g Duck Breast
1tbsp Brown Sugar
1 tsp Flaked Sea Salt
Cracked Black Pepper
Method:
1. Pat dry the duck breast, trim & score the breast fat & liberally sprinkle with flaked sea salt, sugar & cracked pepper.
2. Allow to rest uncovered in a fridge for overnight on a cooling rack.
3. Remove & once again pat dry. Sprinkle again with salt and rest at room temperature for 15 minutes
4. Mix tea leaves, rice & brown sugar in ration of 3:2:1 (Tea: Rice: Sugar)
5. Line a roasting pan or cast iron pot with lid, with a layer of tin foil. Place the tea mix in the centre of the foil and pat down to form a small flat mound.
6. Place the duck on rack that fits into the tray or pot, ensuring that the duck breast is raised and not touching the tea mix directly below it
7. Using a double layer of foil, carefully cover the roasting tray, ensuring a tight seal. If using a pot place lid on top of the tinfoil for an extra tight seal
8. On a medium gas flame, place the roasting tray directly over the flame, being careful not to shake the tray and spread the tea mix.
9. If you are using an induction hob, turn it to full and start timing the same way.
10. Cook for 10 minutes and then turn off the flame or heat and allow to rest for 10 minutes
Ingredients:
Duck Leg Confit
2 Duck Legs
500ml Duck Fat
100g Sliced White onion
2 each Star Anise
1tsp Coriander Seeds
1 stick Cinnamon
Flaked Sea Salt
Cracked Black Pepper
Method:
1. Pat dry the duck leg, liberally sprinkle with flaked sea salt.
2. Place all spices & onions in an oven proof dish, narrow but deep.
3. Place duck on top of the onions and cover with the duck fat.
4. Cover with greaseproof and a layer of tinfoil & bake in the oven at 160˚C for 1 hour
5. Remove from oven and leave to cool, covered and unopened for an hour.
6. This will keep very well in the fridge or freezer while immersed in the duck fat
Cassoulet:
1 Tin Cannellini Beans (Drained)
1 Sliced Toulouse sausage or similar (cooked)
100g Smoked Bacon
1 Tin Green Lentils (Drained)
1 Sprig Thyme
2 Cups Chicken Stock
25g Italian Parsley
2 cloves Garlic
25g Celery (Finely Diced)
25g Onions (Finely Diced)
25g Carrots (Finely Diced)
1 tsp Duck fat
Method:
1. Sweat the celery, onions, carrots, bacon, garlic & thyme in duck fat until the veg is soft.
2. Add sausage, beans and lentils. Mix gently.
3. Place in earthenware bowls and just cover the mix with stock, do not over fill.
4. Place the two confitted legs on top of the mix so that the skin is exposed above the liquid.
5. Bake in a hot oven 180˚C for 20 minutes or until the casserole is bubbling and the duck skin is crispy.
6. Just before service, slice the cooled, smoked duck breast and place in a fan on the cassoulet beside the crispy leg and warm for two minutes.
7. Sprinkle with chopped parsley & serve immediately in the earthenware dishes with some crusty French loaf bread
