This is a real one pot winter warmer of a dish!
Don’t be put off by the process of confit (to cook in it’s own fat), it doesn’t take long and transforms tough duck legs into a delicious meal, tender and full of flavour.
Head Chef, Adam Stock, chose this duck leg recipe to showcase the Living Space’s Mediterranean influence and can be seen on our lunch and dinner menu. The confit can be done well in advance and left in a fridge until needed (up to 3 weeks). The chorizo, spinach and butterbean stew can be cooked as you heat the duck for serving.
2 star anise
1/4 cinnamon stick
1 head of garlic (separated into cloves)
8 sprigs of fresh thyme
2 dried bay leaves (crumbled)
150g coarse sea salt
4 duck legs
700g duck or goose fat
Pulse the star anise, cinnamon stick, garlic, thyme and bay leaves in a food processor and blend with the sea salt. Rub into the duck legs with the sea salt and leave for 6 hours or overnight. Wash off the sea salt, pat dry and pack tightly into dish, skin side down.
Preheat the oven to 150°C (300°F/Gas 2) and warm the duck fat in a heavy ovenproof casserole dish. Add the duck, making sure that the legs are completely submerged in the melted fat.
Bake covered for 3½-4 hours, or until the meat is very tender when pierced with a skewer and the fat in the skin is completely rendered.
Remove from the oven and allow to cool uncovered. Place the duck legs in a clean dish large enough for them not to touch the sides, strain the fat and pour over the duck legs. Leave to cool and then set in the fridge.
Place into the fridge for 1-2 hours to set. (This can be stored in the fridge for up to 3 weeks).
1 medium red onion, cut into wedges
1 red chilli, chopped finely
2 cloves of garlic, crushed
a handful of flat leaf parsley
2 ripe tomatoes, chopped roughly
1 tin of butter beans, drained
Chorizo (as much as you want)
400g bag of spinach
Scrape off the fat from the duck legs and place into a roasting tray with the onion wedges. Preheat the oven to 200°C (390°F/Gas 6) and roast in the oven for 25 minutes, or until the skin is crisp and golden-brown.
Slice the chorizo and fry in a preheated pan until brown. Add the chilli and garlic and fry for another minute.
Add the chopped tomatoes and leave to simmer for 5-10 minutes, then add butterbeans followed by spinach.
When the duck legs are cooked take out of the oven and dry on a paper towel to drain any fat. Toss the roasted onions through the stew, finish with parsley and season to taste.
Or come to the Living Space and try it hassle free, its on the menu every day!