Nic Watt’s duck confit with potato galette, butternut and charred onion is on the True Food and Yoga menu as part of the 2017 Cloudy Bay Pinot & Duck Tasting Trail until the end of May.
For the duck
| 4 | Duck legs (Main) |
| 4 Tbsp | Sea salt flakes |
| 1 | Cinnamon stick |
| 1 | Star anise |
| 2 | Garlic cloves |
| 1 | Orange, zest only |
| 1 Ltr | Duck fat |
For the potato galette and pumpkin
| 2 large | Waxy potatoes (Main) |
| ½ cup | Duck fat, from cooking the duck |
| ½ | Butternut, peeled and diced (Main) |
| ½ cup | Vegetable stock |
To serve
| 2 | Pickled onions, pickled in brown vinegar is best |
| 6 Tbsp | Hoisin sauce, mixed with the juice of 1 lemon |
Directions
- Place the duck legs in a bowl. Rub the salt, cinnamon, star anise, garlic and orange zest together. Rub this over the duck legs and allow to stand in the fridge for one day.
- Wash off the salt and spices and pat dry.
- Heat the oven to 150C. Place the duck legs in a medium roasting tray and cover with duck fat. Cook for about 2 hours. Rest until ready to serve.
- For the potato galette, peel and slice the potatoes very thinly. Using an egg ring, fan the potatoes into four even circles and cook in a medium frying pan with the duck fat until crispy. Don't over-turn as you want the starch of the potato to hold shape. Season with sea salt flakes.
- Cook the butternut in the vegetable stock until tender and puree to a smooth consistency. Season with salt and pepper.
- Split the onions in half and separate into onion petals. Gently pan-fry with a little oil on the cut side to gain a nice dark charred edge and caramelised flavour.
- To serve, remove the cooked duck legs and carefully brown the tops, serve with a warm galette, a spoon of butternut, garnish with charred onion petals and drizzle with hoisin.
