Spiced duck leg recipe
Executive Chef Colin Fleming shares his recipe for our one of our new a la carte dishes, which is a great new take on duck confit.
Spiced duck leg with creamed sweetcorn, pickled Perthshire rhubarb and pomegranate
4 duck legs
Enough duck fat to cover the legs
Few sprigs of thyme
560ml Lignham’s sweet chilli sauce
200g tinned sweetcorn
1 clove of garlic
Half a red chilli
100ml vegetable stock
50ml double cream
2 corn on the cob
2 tbsp pomegranate
2 tbsp pickled rhubarb (see recipe below)
12 sea aster leaves
500ml red wine jus
1. The night before, salt the duck legs and add the thyme and bay leaf.
2. The next day, wash the salt off, then dry and cover with duck fat and confit for 2-2.5 hours on a low heat at 130C.
3. Once cooked, place on a flat tray and press.
4. Meanwhile make the sweetcorn purée by slicing the shallot and garlic finely, then sweat down along with the sliced chilli (ensuring you do not colour the onion). Add the vegetable stock, season and reduce by half, then add the sweetcorn and cook for a few more minutes. Finally, add the cream and reduce by two thirds, then blitz in a food processor until smooth (don’t forget to check the seasoning).
5. Lightly oil and season the corn on the cob, then place in a hot pan or under a very hot grill and char until they are almost burnt. Then remove the corn from husks and slice off chunks of the corn.
6. Seal the duck until the skin is golden brown and crispy, and then place in a hot oven for 10 minutes, and glaze with the chilli sauce.
7. Warm up the purée and place in the centre of the plate. Add the chard corn and then place the glazed duck leg on top. Finish with the rhubarb and pomegranate, then spoon over the sauce and placed three leaves of sea aster on each dish.
Pickled rhubarb recipe
100ml sherry vinegar
75g caster sugar
125g rhubarb, cut into a small dice
1. Sterilise a glass jar and add the rhubarb.
2. Heat up the vinegar, water, sugar and salt in a pan with the bay leaf until the sugar and salt have dissolved.
3. Pour over the rhubarb, seal the jar and leave for up to four weeks.