Festive confit of duck
If you’re looking for a Christmas dinner-party dish with a real festive flavour, try this recipe from Lloyd Cremer, executive chef at Adelaide Hilton’s The Brasserie restaurant. Recipe serves four people.
Festive confit of duck, butterbean casserole, charred red onions & Brasserie potatoes
Ingredients
Festive confit of duck legs
150gr rock salt
3 sprigs of thyme
4 pieces of star anise
5gr coriander seeds
1 head of garlic – smashed
3 bay leaves
5 slices of orange skin
200ml duck fat
Spices for leg coating (before going into oven)
Sprinkle of each cinnamon/five-spice/cumin powder
Butterbean casserole
400gr butterbeans
50gr pancetta – diced
5gr parsley –chopped
5gr thyme – chopped
30gr red onions – diced
30gr carrots – diced
5 cloves garlic – minced
100gr duck sausage
50ml duck fat
2 bay leaves
Duck stock
Brasserie potatoes
10gr smoked paprika
4 large red-skin potatoes
50ml duck fat
100ml duck stock
Salt and pepper
3 sprigs of thyme and sage
Charred red onion
2 red onions
100ml red wine
50gr butter
Method
Brasserie potatoes
Peel potatoes into a large barrel, cut in half from top to bottom, lay the potato on the flat side on chopping board and make halfway incisions into them from front to bottom. Place all ingredients into a roasting tray and place in a pre-heated oven (150 degrees). Bake covered for about an hour; remove foil and turn up heat to 180 degrees, until the potatoes become a bit crispy.
Charred red onion
Cut 2 red onions in half and pan roast to a dark brown colour. Add a 100ml of red wine and 50gr butter and roast in oven then season to taste.
Duck legs
Place all the above confit ingredients except duck fat and spices into a bowl and marinate overnight. Remove duck legs and wash gently in water; pat dry. Heat duck fat until dissolved, place into a deep roasting tray and cover with the duck legs; cook in a moderate oven for 3-4 hours, then remove and take off any excess oil.
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Butterbean casserole
Heat up duck fat and sauté pancetta, onion, carrots, garlic and duck sausage until lightly coloured. Add butterbeans and remaining ingredients, gently braise until stock has reduced and season to taste.
Plating
Dust cooked duck leg in spices and reheat in oven until crispy. Heat casserole and potatoes; remove red onions and separate individual rings. Place potatoes at back of the plate, beans in front and duck leg on top of that, with a few red onion rings around.
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