| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Starter, Here’s one , Earlier1 | 4 | servings |
INGREDIENTS
| 4 | Duck Legs | |
| 1/2 | l | Duck or Goose Fat; (warmed) |
| 1 | sm | Onion; (chopped) |
| 1/2 | Head Garlic; (cut horizontally) | |
| 1 | sm | Leek; (chopped) |
| 1 | Stick Cinnamon | |
| 1 | Orange; (zest) | |
| 1 | 1 inch squar Root Ginger; (peeled and chopped) | |
| 1 | pn | Mixed or All Spice |
| 12 | sm | Shallots |
| 4 | Red Chillies; (de-seeded and | |
| ; chopped) | ||
| 30 | g | Caster Sugar |
| 150 | ml | Olive Oil |
| 50 | ml | Balsamic Vinegar |
| Seasoning |
INSTRUCTIONS
CONFIT DRESSING 1. To prepare 'confit' - place the duck legs in a baking tray and cover with the duck or goose fat (warmed). 2. Add all the other ingredients and seasoning. Cover with tin foil and bake in a slow oven - Gas Mark 2 / 3 for approximately 2 1/2 hours. 3. Remove legs from oven and extract meat from the bone and blend in a food processor until smooth - using a little of the goose / duck fat to moisten and flavour it. 4. Taste and season and mould onto the centre of the plates using the pastry cutter. 5. Poach the shallots in boiling water with salt and olive oil until tender and then fry in a hot pan with 2oz of butter , a little oil and 2oz of caster sugar until golden and glazed. 6. Serve 3 shallots (if small) on top of each rillette mould. 7. Prepare dressing by blending dressing ingredients together . Taste and season and serve around the rillette. 8. Garnish with sprigs of chervil and serve with toasted or griddled brioche bread. Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
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