4 duck breasts
3 large sebago potatoes
2 tablespoons olive oil
Knob of butter
1 tablespoon Italian parsley,
very finely chopped
3 Granny Smith apples
3 Williams pears
150ml Dirty Granny cider
½ bunch kale
Confit duck leg
4 duck legs
50g Murray River Sea Salt
eight spice powder
1 sprig of thyme
1 bay leaf
1kg duck fat
Knob of butter, extra
Eight spice powder
20g juniper berries
30g whole star anise
15g white peppercorns
15g cinnamon quills
1 pinch saffron threads
25g Murray River Sea Salt
10g cardamom pods
Eight spice powder
- Toast the spices in a large pan over medium heat, Induction
setting 4-5, for 1 minute, or until fragrant.
- Grind all the spices to a fine powder in a spice grinder
or mortar and pestle.
- Allow to cool.
- Store remaining spices in an airtight container
Confit duck leg
- Trim the knuckle from leg bone and discard.
- Sprinkle each duck leg with salt, eight spice and herbs;
leave to salt for 12 hours.
- Pre-heat oven on Conventional at 110˚C.
- Wipe salt from the duck with paper towel.
- Place duck into medium Gourmet oven dish, cover with duck
fat, place in oven on shelf position 2 and cook for 4 hours.
The meat should nearly fall off the bone.
- Once cooked, carefully drain on a resting rack and leave
to cool in the refrigerator.
- Cut potatoes into 16 rounds using a 30mm parisienne cutter
and Steam at 100˚C for 15 minutes.
- Strain and set aside until required.
- Season both sides of the duck breast with sea salt.
- In a non-stick pan, place duck breast, skin side down, and
cook for approximately 5-8 minutes on medium-high heat,
Induction setting 6-7 until deep golden in colour
- Turn the duck and cook for a further 20 seconds. Set aside.
Apples and pears
- Peel apples and pears, keep in cold water with a little lemon
juice to stop from oxidising.
- Using the smaller side of a 25mm parisienne cutter,
cut apples and pears into balls and place into the water
- Add honey, drained apples and pears to a small pan
and lightly caramelise on medium-high heat, Induction
setting 7, cook for 3 minutes.
- Add cider and cook for 2 minutes, to cook off the alcohol.
- Remove from heat and rest until serving.
- Pre-heat oven on Fan Plus at 200˚C.
- Add butter to an oven proof pan and cook the confit duck
leg skin side down on medium heat, Induction setting 5-6,
for 5 minutes.
- Place pan in the oven and cook for a further 6 minutes.
- Place duck breast on a round baking tray in the oven
with the duck legs and cook for a further 4 minutes.
- Remove all duck from the oven, rest duck breast for
4 minutes before slicing.
- Heat 1 tablespoon of olive oil in pan and sauté potatoes
on medium-high heat, Induction setting 7-8 until golden
- Add a knob of butter and cook for a further minute,
add parsley before serving.
- Heat remaining tablespoon of oil and sauté kale in batches,
until it becomes crisp.
- Remove kale from pan and place onto paper towel to remove
any excess oil and season with salt.
- Place kale in position on plate, top with sliced duck breast.
- Arrange four potatoes around the plate
- Place confit duck leg on top of one of the potatoes to hold
- Add the apple and pears and drizzle sauce around the plate.
Hints and tips
- Eight spice powder can be stored for up to 3 months
in an airtight container.
- Confit duck can be used in steamed buns with pickles.
- When purchasing the duck leg, ask your butcher to trim the knuckle from the leg bone.