In a confit, the duck meat is salted and seasoned with herbs, and slowly cooked in its own rendered fat. It can be preserved in this manner for a few months and then used later to create gourmet dishes like this one.
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh sage, plus 24 whole leaves to garnish
- 840g canned butterbeans, drained
- 5 tablespoons sour cream
- Grated zest of 1 orange
- 6 duck confit legs*
- 4 eschalots, finely chopped
- 1 small wineglass of port
- Juice of 2 oranges
- 1/3 cup demi-glaze or beef consomme*
- 3 tablespoons orange jelly* or 2 tablespoons bitter orange marmalade
- Steamed green beans, to serve
- Preheat the oven to 200°C.
- To fry sage leaves for garnish, place 1 tablespoon oil in a pan over high heat until smoking. Cook sage for 2-3 seconds, set aside to drain on paper towel.
- To make the bean puree, whiz beans in a food processor with sour cream, chopped sage and zest, then set aside.
- Place a large non-stick frypan over medium heat. When hot, add duck skin-side down and cook (in batches if necessary) for 2-3 minutes until starting to crisp. Transfer to a baking tray, place in oven for 10 minutes until heated through.
- Pour off all but 1 tablespoon of fat from the frypan. (Excess can be stored in the fridge for up to 3 months and used for frying or roasting potatoes). Add eschalot and cook for 2-3 minutes until softened, then add port and cook until liquid has mostly evaporated. Add orange juice and reduce by half, then stir in demi-glaze or consomme and cook for a further minute.
- Add glaze or marmalade, season with salt and pepper, and cook, stirring, for about 3 minutes until well reduced. Remove duck from the oven and rest for 5 minutes.
- Heat puree gently for 1-2 minutes, then place some on each plate. Add a duck leg and pour over the sauce. Serve with green beans and garnish with fried sage.
Cook time: 30 mins