WHAT YOU NEED:

Serves 2

 

For the duck 

2 Silver Hill confit duck legs

1 mashed garlic clove

2 tbsp maple syrup

2 tsp soy sauce

½ lime, juice only

 

For the plum raspberry sauce

1 tsp Silver Hill duck fat

1 shallot, finely diced

1 plum, pitted and diced

120g raspberries

2 tsp maple syrup

1 tsp brown sugar

1 tsp soy sauce

1 tsp rice wine vinegar

75ml orange juice

 

For the mash sweet potato

200g peeled and diced sweet potato

1 tsp Silver Hill duck fat

2 spring onions, finely sliced

1 tsp chopped chives

 

For the asparagus

Bunch of asparagus

1 tsp Silver Hill duck fat

2 tsp soy sauce

1 tsp toasted sesame seeds

 

For the garnish

2 plums, sliced on half and pitted

1 tbsp brown sugar

1 tbsp maple syrup

Zest of half orange

Sprigs of rosemary

 

Salt and freshly ground black pepper

HOW TO:

For The Duck:

Preheat the oven to 200°C/ fan 180°C / gas 6. Place the confit legs on a rack on a roasting tray.

Mix the garlic, maple syrup, soy and lime juice together and mix well. Brush or spoon over the duck legs.

Roast for 25 minutes.

To prepare the sauce, heat a pan with a little duck fat, add the shallots and sauté until soft.

Add plums, soy sauce and cook until softened.

Stir in the vinegar and add the raspberries and orange juice.

Blend until smooth.

Add salt and freshly ground pepper and set aside.

To prepare the sweet potatoes:

Place in a steamer and steam for about 18 minutes or until softened.

Place into a bowl and mash.

Add duck fat into a saucepan and add spring onions, sauté until softened and set aside.

Mix in the spring onions and chives.

To prepare the asparagus, steam the asparagus for 5 minutes.

Heat a frying pan with a little olive oil, add the asparagus spears, soy sauce and a little pepper and toss.  Stir fry for about 2 to 3 minutes until cooked. Garnish with toasted sesame seeds.

To prepare the plums for the garnish:

Place the maple syrup, sugar and orange zest with a little duck fat into a frying pan and let the sugar melt.

Place plum halves, skin side facing up into the frying pan. Spring a few small rosemary sprigs over and spoon the glaze over the plums, letting them simmer on low for a few minutes before turning over.

To assemble:

Lay the serving plates out, spoon sweet potato mash onto each plate.

Rest the duck leg on the mash.

Arrange the asparagus on the duck leg.

Spoon sauce on the side of the plate.

Add a plum half to each and insert a sprig of rosemary to each.