Anise Orange Cured Duck Leg Confit with Beetroot, Mushroom, Tarragon & Sherry Ragout

Ingredients

• 2 duck legs
• Rock salt (coarse) Maldon Preferably
• 4 star anise
• 4 slices of orange
• 5 sprigs of tarragon, stripped and chopped
• 1 large beetroot cooked and cooled & diced
• 12 mushrooms, quartered
• 60ml Bristol cream sherry
• 2 cups double cream
• 4 cloves of garlic
• Duck fat (enough to submerge the legs when melted) Approx, 1kg
• 2tsp honey
• 5 ml truffle oil

Method

1. Rub the duck legs generously with rock salt
2. Press two star anise into the flesh end of each and sprinkle half the tarragon between each leg
3. Set each leg on an orange slice and top each with a slice, cover and place in the fridge for twenty-four hours
4. Melt the duck fat and add the garlic
5. Submerge the duck legs in the fat and place in a pre heated oven at 150 degrees.
6. Confit slowly for approx 3- 4 hours or until the meat begins to move away from the bone with ease
7. Take from the fat and set aside

For the Ragout

1. Heat a heavy based pot.
2. Add in the mushroom, season well with salt & white pepper then add in the beetroot and saute for 1-2 mins.
3. Now de-glaze with the sherry, add in the tarragon followed by the cream and bring to the boil.
4. Reduce rapidly until the sauce is the desired consistency and season to taste.

1. Drizzle honey over each duck leg and place under a grill to crisp the skin.
2. To serve, Set each leg on top of the beetroot ragout, add a couple of drops of truffle oil to the bone.

Friday Food on The Pat Kenny Show with Gary O'Hanlon Executive Chef, of The Condor

You can hear more from Gareth and Gary O'Hanlon on their GoLoud Original Podcast "Dishing It Out"

All with thanks to Cully & Sully.

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