3 ISSUES FOR JUST £3 Subscribe to Kent Life today click here

Recipe of the month: duck leg confit

PUBLISHED: 18:51 21 August 2015 | UPDATED: 18:51 21 August 2015

Confit of duck leg

Confit of duck leg

Archant

Kent Life’s Chef of the Year 2014 Andy McLeish on the childhood French holiday memory that has inspired this month’s comfort dish classic. 


When I was a child, every year my family and I would take a road trip to France. We would drive down to Dover, catch the ferry and then head to the south of France. On the way down we usually stopped at a hotel or a simple place to get a night’s sleep.

This one particular year I remember my parents struggling to find anywhere that had a room for the night. They asked some of the locals in pidgin English with a French accent if there was a hotel with available rooms for the night.

My memory is a little sketchy but what I do remember is that we ended up at an amazing château that was picture perfect with grounds and turrets (one of which we stayed in).

The restaurant had a kitchen with a large oak table in the middle that all the guests sat around. There was no ordering, just plates of food coming from the oven at different times.

One dish I remember in particular was duck confit. I had no idea what confit meant let alone know how to pronounce it! It smelt and looked amazing. I still remember that experience so clearly, it was one of the best meals I’ve ever had, even to this day.

To confit food just simply means to cook in fat at a low temperature. This creates the most delicious flavour and makes the meat extremely tender.

Granted, it’s not a meal you can have every day because it’s so indulgent but as an occasional treat… why not?

When the weather starts to change and the nights gets colder, we tend to go for more indulgent food, well at least I do.

To me, there is nothing better than comfort food. I love it all: hearty soups, pies and casseroles.

Tucking into a good plate of duck confit can definitely brighten my day when I’m missing the high-summer months.

This month’s recipe is my own confit of duck leg with a cassoulet of coco beans, pancetta and Toulouse sausage. It truly is the epitome of comfort food.

I decided to include coco beans in this dish because not only have they just come in season but they also work so beautifully in a cassoulet. Enjoy!

RECIPE

Confit of duck leg with a cassoulet of Coco beans, Pancetta and Toulouse sausage

Ingredients

4 Duck legs

100g Maldon salt

Duck fat (enough to completely submerge the duck legs)

4 shallots finely chopped

2 cloves garlic puréed

2 carrots small diced

100g fresh coco beans (out of the pod)

4 Toulouse sausages

3pt Chicken stock

50g diced Pancetta

20g candied orange zest

Chopped parsley

Method

24 hours before

Rub the Maldon salt into the duck legs and leave for 24 hours.

On the day

Wash the legs thoroughly and place into a small deep ovenproof dish and cover with the duck fat then cover with tin foil. Cook in a pre-heated oven at 100 degrees for approximately 10-12 hours until the duck legs are soft and you can remove the thighbone with ease.

When ready, remove from the duck fat and place on a flat tray skin side down. Remove the thigh bone and refrigerate.

With a heavy bottomed pan large enough to hold all the coco beans and chicken stock, sweat down the shallots, garlic and carrots in a little olive oil then add the coco beans, Toulouse sausages and finally the chicken stock.

Simmer on a low heat until the beans are soft, this should take approx 30-45 mins. Be careful not to over cook or cook too quickly, or else the beans will become broken and mushy. Drain off the excess stock and leave the beans and sausages on a tray to cool.

To serve

Place the duck legs skin side down and Toulouse sausages on a baking tray in a preheated oven at 180 degrees for approx 12-15 mins until the skin of the duck is crisp and the sausages have a good colour.

While the duck is in the oven, take a heavy bottomed pan and caramelise the diced pancetta in a little oil. Add the cooked coco beans, the diced orange zest and excess chicken stock, and reduce the heat half. Season the beans with salt and pepper, and cook for about five minutes until the excess liquid is mostly gone, leaving a moist but creamy bean cassoulet.

Remove the duck and sausages from the oven. Roughly slice the sausage and add to the bean cassoulet. Pour the cassoulet into a serving dish and place the crispy duck on top, then sprinkle with chopped parsley and serve.

Next month: Andy cooks xxxxx

Follow Andy on Twitter: @andy23471

Chapter One, Farnborough Common, Locksbottom, Kent, BR6 8NF

To book call: 01689 854848 or visit www.chapteronerestaurant.co.uk

w

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Kent Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Kent Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Kent Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Friday, September 14, 2018

No Sunday is complete without a roast dinner, and in the glorious county of Kent you’ll be spoilt for choice with fantastic places to go. We have picked 13 great places where you can indulge in a roast with all the trimmings

Read more
Friday, September 14, 2018

‘Kent, sir, everyone knows Kent. Apples, cherries, hops and women,’ proclaims a character in Charles Dickens’ The Pickwick Papers. We have gathered some traditional dishes from around the county that were borne of the fruitful orchards and seas of Kent

Read more
Monday, September 10, 2018

This stately country house hotel is on the verge of huge change that will enhance its already considerable appeal

Read more
September 2018

Working with Kent Farmers’ Market Association, we put a different market in the spotlight each month

Read more
September 2018
Friday, August 24, 2018

The festival will take place in Rochester Cathedral this autumn for the first time in a millennium

Read more
September 2018
Friday, August 24, 2018

Congratulations to all the finalists

Read more
Tuesday, August 21, 2018

Andy McLeish, chef-patron of multi-award-winning restaurant Chapter One, shares his recipe for roast loin of venison with butternut, girolles and roast travise

Read more
August 2018
Tuesday, August 21, 2018

There’s nothing like finding a quiet spot in a beer garden with the sound of a river running along beside you. We have picked 10 places to do just that

Read more
Tuesday, August 21, 2018

Whether you want slow cooked pulled pork, huge steaks or some surf and turf, we’ve got the meat-heavy restaurants in Kent that you need to visit

Read more
Tuesday, August 21, 2018

With the same growing conditions as those in the Champagne region of France, Kent is at the heart of the UK’s wine-growing industry

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory
Kent Life Food & Drink awards 2016. Open for entries.

Latest Competitions & Offers

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Job search in your local area



Search For a Car In Your Area

Property Search