Duck confit with pease pudding and melba toast

Yield: 4 servings

Measure Ingredient
4 Duck Legs
1 Clove Garlic
50 millilitres Brandy
50 millilitres Port
50 millilitres Madeira
Duck Fat or Water
1 Sprigs Thyme
Black Peppercorns
500 grams Split Yellow Peas
30 grams Bacon Rind
30 grams Chopped Onions
1 small Clov Garlic
1 Bayleaf
50 millilitres White Wine
170 millilitres Chicken Stock
2 slices Bread




Duck Confit

1. Place 2 legs in a tray, skin side down. Slice the garlic and place on top.

2. Crack six peppercorns and sprinkle on top with the thyme.

3. Place the other two legs on top, skin side up.

4. Add the brandy, port and Madeira and cover with cling film. Allow to stand for 24 hours.

5. Place all ingredients into a pan, cover with water or duck fat and cook slowly on top of stove for about 3 hours.

6. Take out the legs, remove the thigh bone season and crisp under the grill. Serve with pease pudding and melba toast.

Pease Pudding

7. Sweat the onions, garlic and bacon rind in a thick bottomed pan.

8. Add the peas and wine and reduce slightly.

9. Add the stock, bring to the boil and simmer till the peas are cooked.

10. Remove from the heat and beat until a rough paste is formed.

11. Season and serve.

Melba Toast

12. Toast two slices of medium sliced bread and remove the crusts.

13. Split the bread into two between the two toasted sides and scrape the soft dough away with a small knife. Re toast (under a grill) until curled Converted by MC_Buster.

NOTES : Chef:Paul Heathcote

Converted by MM_Buster v2.0l.

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