Name: Easy Confit duck with Asian cucumber slaw
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: duck legs 4,Maldon salt 1T,bay or thyme leaves or sprigs 2,unsalted butter, melted 600g,Purple microherbs, to garnish ,For the Asian cucumber slaw: ,cucumber, thinly sliced ½,rice vinegar ¼cup,fish sauce 1t,sugar 2T,red chilli, finely chopped 1

Duck recipes

Duck spring rolls

2 hours, plus 30 minutes if necessary

Duck “au vin” with chestnuts, onions and mushrooms

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 whole duck, cut into portions
3 T butter
12 baby onions, peeled
6 sprigs fresh thyme
2 T flat-leaf parsley
2 T flour
16 button mushrooms
3 cups red wine
16 canned whole chestnuts, peeled
1 bulb garlic
Sea salt and freshly ground black pepper
Mashed potato, for serving

Method

Cut the duck legs through the bone into 3 to 4 pieces. Cut the breasts in half, again through the bone.

Brown the duck pieces in half the butter in a shallow frying pan until golden. Meanwhile, in a pressure cooker, brown the onions and herbs in the remaining butter until golden. Add the fl our and mushrooms and continue browning until golden.

Add the duck, wine, chestnuts and garlic to the mushrooms and bring to the boil. Attach the pressure cooker’s lid and cook at high pressure for 35 minutes. Remove the lid and boil until the sauce has thickened. Adjust the seasoning and serve with mashed potato.

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