| Confit duck legs with brambles |
Ingredients:
4 duck legs
1 tsp sea salt
12 sprigs thyme and 4 bay leaves
Around 350 g (12 oz) goose or duck fat, or lard
2 shallots, chopped
275 ml (10 fl oz) red wine
1.5 litre (3 pt 7 fl oz) beef stock
1 punnet brambles
4 large carrots, diced or 16-20 baby carrots
4 large potatoes, diced
Rub salt into duck, place in a bowl with four springs thyme and bay leaves then leave, covered, to chill overnight in the fridge. Wash salt off duck and pat dry. Preheat oven to 275F, 140C or gas mark 1. Place duck so it fits neatly into a casserole dish and use enough fat to completely cover. Cook in oven for around three hours until very tender. Remove duck from fat (you can use this for roasting or frying).
Meanwhile, make gravy by reducing red wine and stock until starting to thicken. Add 10 brambles and some thyme leaves then blend together.
Blanch carrots and potato for two minutes in boiling water then drain. Heat a little oil in a large frying pan and fry vegetables with remaining thyme until browned. Add remaining brambles and heat through for a couple of minutes.
Serve duck with vegetables and gravy.
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