Duck legs with Cherry Amaretto sauce and goose fat wedges
Rated 5.0 stars by 1 users
Cook Time
90 minutes
Ingredients
-
2 DukesHill Confit Duck Legs
-
100g DukesHill Cherry Amaretto jam
1 tsp balsamic vinegar
300ml Beef stock
-
100g DukesHill Goose fat
500g Maris Piper potatoes, skin on, cut into wedges
175ml Red wine
150g Hollis Mead Organic Salted Butter
Fresh rosemary and thyme (optional)
Directions
Preheat oven to 180c.
Begin by par-boiling your potato wedges in salted boiling water for 6-8 minutes until slightly tender. Remove and allow to steam dry.
Place the goose fat in the roasting tin and heat it up in the preheated oven for 10 minutes. Carefully add your potato wedges, ensuring they are covered in the hot duck fat and roast for approximately 45 minutes or until crispy and golden. Season with sea salt when they’re out of the oven.
To oven cook the duck legs, place them in an oven proof dish, cover with foil and roast for 15-20 minutes in a 200c oven. Roast skin side up.
In a small saucepan, add the beef stock, red wine, rosemary and thyme sprigs, Cherry and Amaretto Jam and balsamic vinegar. Place it over a high heat and allow it to reduce down by two-thirds, before finishing with the butter. Season to taste. Serve with freshly steamed, well-seasoned garlicky kale.
