CDC Weddings: French Cuisine


Confit Duck Leg, Potato Rösti, Braised Red Cabbage, Carrot Purée and Port Sauce

Confit Duck leg

4 duck legs

1 litre duck fat

Place the legs in a deep oven proof dish. Put in the meat and cover with the rendered fat. Cover the dish with foil and place in the oven to cook for 3 hours or until the meat comes easily away from the bone. Leave to cool in the fat. Set aside for later.

 

Potato rosti

75g Unsalted butter

2 Thyme sprigs

Salt

750g Peeled potatoes

Combine all ingredients together. Line a deep tray with baking parchment and press the mix into the tray. Cover with foil and bake at 180 degrees for 60 minutes. Remove the foil and then bake for another 15 minutes. Cool and set aside for later.

 

Braised red cabbage

350g sliced red cabbage

70ml red wine vinegar

70ml red cooking wine

5g caster sugar

3g ground cinnamon

6g redcurrant jelly

Salt

Mix all ingredients together and place in a large pan. Leave braised cabbage to cook, stirring occasionally until cabbage is tender. Set aside for later.

 

Carrot puree

80g Diced carrot

2g caster sugar

3g pomace oil

2g Maldon salt

Boil carrots until cooked, Drain 90% of water, add oil, sugar and salt and blend until smooth.

 

Port sauce

300ml beef stock

100ml red wine

100ml port

2 tbsp redcurrant jelly

Place the beef stock into a sauce pan and reduce by one third. Add the red wine, port and redcurrant jelly. Leave to simmer for arpund 45 minutes or until the sauce coats the back of the spoon. Set aside for later.

To assemble the dish

Put the rosti in the oven until hot in the middle, Put the puree into a small pan and put on a low heat, Heat the cabbage in a pan on a low heat, Put the sauce into a small pan to heat. Fry the duck legs in a little oil until crispy and once all elements are hot, assemble onto the plate as per the picture.