WHAT YOU NEED:
4 Silverhill confit of duck legs
4 shallots, peeled and halved
3 carrots, peeled and sliced lengthways
For the glaze
100ml orange juice
60g brown sugar
2 tsp thyme
60ml red wine
Salt and freshly ground black pepper
For the mash
600g steamed cauliflower florets
3 tbsp parmesan
3 tbsp cream
Freshly ground pepper
For the jus
2 shallots, chopped finely
150ml red wine
100ml orange juice
1 sprig rosemary
1 sprig thyme
600ml vegetable stock
1 tbsp arrowroot dissolved in 2 tbsp water (optional)
Salt and freshly ground black pepper
1 tbsp butter
1 tsp sugar
Sprigs of thyme, to garnish
HOW TO:
Preheat the oven to 180°C/fan 160°C/gas 6.
Make a trivet by placing the shallots and carrots in a roasting tray and place the duck legs on top. Roast for 15 minutes.
To prepare the glaze, place all the ingredients into a saucepan and bring to the boil, simmer for about 4 to 5 minutes until well reduced. Brush glaze on the duck legs and return to the oven for a further 15 minutes. Continue to baste from time to time until the duck is crispy.
For the jus, heat a saucepan with a little oil, add the shallots and sauté for about 3 to 4 minutes until caramelised. Add the red wine and simmer for about 7 minutes until the wine is reduced. Then add the remaining ingredients, bring to the boil and sinner for a further 10 to 12 minutes or until reduced by half. (It’s also possible to thicken the sauce a little with arrowroot – mix the arrowroot with cold water and stir into the sauce, keep on the heat until the sauce has thickened a little) Sieve into a new saucepan. Whisk in the butter and sugar until dissolved and glossy. Check for seasoning adding sat or pepper as required.
To prepare the mash, place the steamed cauliflower into a food processor with the parmesan and cream and blend until smooth.
