Confit duck leg is one of the most beautiful things to cook and eat; it is elegant, savory and rich. Confit duck can take a bit of preparation, but believe me - it is worth the effort. This dish matches duck with an earthy white bean puree, golden toasted almonds, currants and parsley. It has all of the things you want - crunch, sweetness, freshness, and acidity. For something a bit different, try replacing the duck leg with duck wings - it works just as well.
Duck leg, raw 4
Table salt 100g
5 spice 1 tsp
Duck fat 500g
White beans, cooked 300g
Olive oil 2 Tbsp
Slivered almonds 100g
Parsley 1/2 bunch
Salt To taste
1. The first thing you want to cure the duck with salt. This will draw out excess moisture and improve the confit process. Take the duck leg and rub it down with the salt and 5 spice. Leave the duck to sit for 6-8 hours.
2. Wash off the salt and dry down the duck. It a deep, heavy set roasting tray, heat the duck fat until it is just melted. Submerge the duck legs in the fat and cover with baking paper first, then tin foil. Transfer to the oven and cook at 120oC for 3 hours.
3. Meanwhile, take the cooked white beans and olive oil and puree with a stand-up or stick blender until smooth. Season with salt to taste.
4. Get a small saucepan and add the butter. Heat until the butter is melted and then add the slivered almonds. Cook the butter and almonds on a medium-low heat until both are golden brown. The idea here is to toast the almonds and make beurre noisette at the same time.
5. Once the almonds are toasted nicely, zest the lemon into the saucepan, squeeze in the juice and add the currants. Set aside until needed.
6. Once the duck leg is cooked, remove from the fat and set aside to cool slightly. If using the duck later, leave in the duck fat and store in the fridge. Heat up a non-stick pan to medium-high temperature and pan fry the duck skin side down until golden brown, around 4-5 minutes.
7. To serve, place the white bean puree on the bottom of the plate, followed by the crispy skin duck leg. Gently re-heat the almond, currant and lemon mix until butter is liquid again and add the chopped parsley. Generously cover the duck leg with almond mix.