Silver Hill Confit Duck Black Pudding
Cook Time
30 min
30 min
HOW TO:
- Peel trim and thinly slice the rhubarb and put into a sterile large pickling jar, or a couple of small ones
- Place all the other pickling ingredients into a pot and bring to the boil, stirring occasionally to ensure all the sugar has dissolved, remove from the heat and allow to cool slightly
- Pour the liquid including the aromatics on to the rhubarb ensuring it is completely covered but leaving about ½ inch headspace in each jar (you may have pickling liquid left over depending on size of jar)
- Seal jar and leave at least over night before using, longer if possible
- Preheat oven to 200C, place duck legs in a tray and cook in the oven for 20 min
- While the duck is cooking, gently fry black pudding in a pan with a little oil until crisp on both sides, keep warm until needed
- Arrange pudding on a plate and top with the crispy duck leg, spoon some of the pickled rhubarb onto
WHAT YOU NEED:
For the pickled rhubarb (to be done in advance)
3 x stalks of rhubarb
200 g sugar
1 star anise
1 bay leaf
3 peppercorns
2 cloves
2tsp flake salt
200ml water
200ml apple cider vinegar
2 x confit duck legs
6 x 1inch slices for good quality black pudding
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