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>> Duck Leg Confit with Roasted Beef


Duck Leg Confit with
Roasted Beef

4 duck legs
Rock salt
2 – 3 sprigs thyme
2 cloves garlic
6 – 8 white peppercorns
Peel of 1/3 of an orange
Sprinkle of nutmeg
Duck fat

Place a small amount of rock salt on legs & leave in fridge over night.
Next day brush excess salt off & place all ingredients in an oven proof dish, should be enough duck fat to cover the legs, cover & bake in a low oven 100 0c till soft 4-5 hours.

Celeriac Puree
1 – 2 bulbs of celeriac
50g butter
100ml chicken stock
100ml cream

Cut celeriac into cubes, place all ingredients into an oven proof dish with a lid & bake at 180 0c. Remove from oven when celeriac is soft, drain excess liquid & puree in a food processor till smooth then add cream & season.

Roast Duck Breast
Score the fat of the duck breast, roast in a hot oven skin side down for 5 – 8 mins depending on breast size, remove from oven & rest on a rack for 5 mins.

To Serve
Place celeriac on a plate, then duck leg , slice duck breast & place on top of the leg. Can be served with some fried apple & duck glaze.


Recommended Wine:
Mourvedre Shiraz Grenache
TIN SHED WINES 0|0 PO Box 504, Tanunda SA 5352 0|0 T: (08) 8563 3669 0|0 F: (08) 8563 3278 0|0 E: info@tinshedwines.com
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