NEIL'S RECIPES: CONFIT DUCK LEG WITH CROWDIE, BEETROOT AND LEAVES

“Start the prep a day before as it needs a bit of time to get right. If, like in France, we sold confit legs in the butchers then life would be a little easier. And any nice salad leaves will do, washed with a little dressing on them.”

Serves 4
Prep time - 30 minutes and overnight; cooking time - 4 hours

INGREDIENTS

4 free-range duck legs, try sourcing from a farmers’ market
150g course sea salt
50g dark brown sugar
2 to 3 star anise
2 to 3 sprigs of thyme
1/2 a head of garlic, smashed with the side of a knife
1 litre duck fat
4 peppercorns
2 bay leaves
4 tablespoons of crowdie cheese
1 red beetroot, boiled for 3 hours and peeled
1 candy beetroot, boiled for 3 hours and peeled
1/2 a red onion
2 handfuls of a mixed salad leaves, like rocket and watercress
A drizzle of good extra-virgin olive oil
1 teaspoon of grain mustard
1 tablespoon of cider vinegar
1 teaspoon of honey
Good salt and pepper to taste

METHOD

Place the duck legs in a plastic tub and rub the salt and sugar all over so it coats them entirely. Then add the bay, some thyme, garlic, peppercorns, star anise to the tub and cover with cling film or a lid and leave in the fridge for 6 to 8 hours to cure and season.

Remove the legs from the cure and rinse carefully under the cold tap to remove all the salt and sugar. Pat dry on a tea towel. Retain the garlic.

Heat the oven to 140°C.

Heat the duck fat on the hob, either in a pot or an oven-proof tray big enough to take the legs and fat together. Once hot, submerge the legs in the fat then add the bay leaves, some thyme and a few garlic cloves retained from the curing. Immediately transfer the pot or tray to the oven and cook for 3 to 4 hours until the legs are cooked and the meat is almost falling off the bone.

Remove from the oven and allow to cool before removing the legs from the fat. Once cooled, place the legs under a hot grill for 4 to 5 minutes until the skin is crisp and golden.

Prepare the salad by dicing the cooked beetroot and slicing the onion thinly. Make a dressing by mixing the vinegar, honey, mustard, and a drizzle of extra-virgin olive oil. Season and mix well.

To serve, place the duck into the centre of a plate and arrange the salad leaves, beetroot and onion with a few dollops of crowdie cheese around the edge of the plate. Then drizzle with the dressing to finish.