> Recipes > Duck

Honey-glazed mallard, confit leg, turnips, cavolo nero

  • Main
  • medium
  • 4
  • 3 hours 30 minutes

PT3H30M

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Mallard duck

Curing salt

Duck sauce

To confit the duck legs

Mashed potato

Baby turnips

  • 1 bunch of baby turnips, trimmed and washed
  • 200g of water
  • 200g of butter

Honey glaze

Cavolo nero

To serve

save recipe
recipe saved

Method

save recipe
recipe saved
1
To begin, prepare the mallard legs. Add the curing salt ingredients to a blender and blitz together until well-combined. Cover the mallard legs in the salt mix in a dish and set aside in the fridge for 1 hour
2
Preheat the oven to 190°C/gas mark 5
3
While the legs are curing, start the sauce. Spread the bones out on a roasting tray and roast in the oven for 20 minutes, or until golden
4
Add a dash of oil to a saucepan over a medium heat. Once hot, add the shallots and carrots and cook until tender and golden. Add the garlic, spices and herbs, then deglaze the pan with the vinegar, scraping the base of the pan to remove any residue
5
Add the wine and port and reduce by half. Add the roasted bones and stock and simmer for 25–30 minutes
  • 175ml of red wine
  • 500ml of dark chicken stock
  • 125ml of port
6
Rinse the salt from the mallard legs and pat dry. Add the legs to a saucepan fitted with a cooking thermometer, add the thyme and garlic and pour over the melted duck fat, ensuring the legs are completely covered. Place over a low heat and steadily confit at 85°C for 2 hours. Do not allow the temperature to go above 85°C, or the meat will start to fry and toughen
7
Preheat the oven to 180°C/gas mark 4
8
Place the potatoes for the mash on a baking tray and cook in the oven until completely tender inside
9
Meanwhile, pass the sauce through a fine sieve into a clean pan and reduce over a medium-high heat until it reaches the desired consistency. Season to taste and set aside
10
When the mallard legs are ready, carefully drain from the fat. Twist the thigh bone out of the leg, leaving the drumstick bone in place. Set aside
11
Now cook the turnips. Add the water to a pan, bring to a simmer then whisk in the butter. Add the turnips and cook until tender, for approximately 20 minutes
  • 200g of butter
  • 1 bunch of baby turnips, trimmed and washed
  • 200g of water
12
To make the honey glaze, add all the ingredients to a small saucepan and bring to the boil over a high heat. Reduce the liquid by one third and set aside
13
When ready to cook the duck crowns, heat a dash of oil in a large frying pan. Season the crowns, inside and out, and place the crowns in the pan breast-side down. Caramelise all over the breasts until golden, draining any excess fat as it renders
image
14
Once nicely golden, add a large knob of butter, garlic and thyme, basting the birds in the foaming butter
15
Sit the crowns up, fill the cavities with a little extra thyme and the garlic from the pan, and place in the oven with the potatoes for 8 minutes, basting every 2 minutes. Remove from the oven and allow to rest for 10 minutes
image
16
Remove the potatoes from the oven and scoop out the flesh. Heat the cream and butter in a pan to melt together. Pass the potato flesh through a potato ricer (or use a masher to mash) and beat in the cream and butter. Season to taste and set aside
17
To cook the cavolo nero, drain some of the butter emulsion from the turnips and heat in a pan. Add the cavolo nero, cook until wilted then drain. Season and set aside ready to plate
18
When ready to serve, make sure all the elements are nice and hot. Arrange the turnips and cavolo nero in the base of a serving tray and place the mallard crowns on top. Brush the crowns with the spiced glaze and sprinkle over thyme leaves and flaky sea salt. Arrange the crispy confit legs around the crowns, brushing with a little more glaze
19
Carve at the table, serving with the with the sauce and mashed potato on the side
image
Share recipe

Comments ()

Honey-glazed mallard, confit leg, turnips, cavolo nero

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.