Duck confit with slow-cooked broccoli and blood orange
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight salting
- A little effort
- Serves 2
Ingredients
- 2 duck legs
- coarse salt, for curing
- duck fat, for confiting
- 250g purple sprouting broccoli (or combine with greens such as kale or spinach; a handful of spinach at the last minute adds colour)
- 50ml extra virgin olive oil, plus ½ tbsp
- 2 anchovies
- 2 garlic cloves, finely sliced
- ½ tsp dried chilli flakes
- ½ rosemary sprig, leaves finely chopped
- 1-1½ tbsp honey
- ½ lemon, juiced
- 1 blood orange, peel and pith removed, sliced into pinwheels
Method
- STEP 1
Start by salting the duck legs overnight, using 1% salt to the weight of the duck legs. The next day, wash the salt from the legs and pat them dry with kitchen paper.
- STEP 2
Melt the duck fat in a pan, then submerge the legs and gently cook for 2 hrs-2 hrs 30 mins until the meat is tender and you can bend the leg joint easily. Can be cooled and stored in the fat in the fridge for up to a week.
- STEP 3
Chop the broccoli into small pieces, stems included. Gently cook it in a pan with the extra-virgin olive oil, with the anchovies and garlic, adding water as you cook to ensure the final result is soft, with no bite. By this time the broccoli should have broken down – make sure all the water has evaporated and then mash it slightly to help it along. Finish with chilli and black pepper, then season to taste.
- STEP 4
To finish the dish, remove the confit duck leg from the fat and scrape off any excess, then roast at 200C/180C fan/gas 6 for 30 mins until crisp.
- STEP 5
Reheat the broccoli. Meanwhile, mix the rosemary, honey, lemon and the ½ tbsp of extra-virgin olive oil. Finish the dish with the blood orange slices and the rosemary dressing to serve.
