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Black garlic braised Gressingham duck leg

With red cabbage puree, cavolo nero and duck fat confit potatoes

Ingredients

  • 8 Duck legs
  • 4 tbsp flaky sea salt
  • 4 cloves garlic
  • 10 sprig fresh thyme
  • 1 red cabbage
  • 2 red onion
  • 4 star anise
  • 1 cinnamon stick
  • 200ml red wine vinegar
  • 200g brown sugar
  • 200ml orange juice
  • New potatoes
  • Rosemary

Method

Black garlic duck leg

  1. Heavily season the duck legs with sea salt flakes and rub all over with garlic and thyme.
  2. Leave to cure for up to 10 hours in the fridge.
  3. Rinse legs and pat dry.
  4. Seal and vacuum on full in a single layer. Add braising liquid of chicken/duck stock and crushed garlic cloves.
  5. Submerge in a water bath at 88°C and cook for at least 8 hours or overnight.
  6. Open the bags and drain the liquid and reserve.
  7. Reduce the cooking liquid to glaze consistency and add black garlic puree.

Red cabbage puree

  1. Thinly slice red cabbage and red onion. Start to sweat in a large pan with star anise, cinnamon stick.
  2. Add equal quantities of red wine vinegar, brown sugar and orange juice. Top up with water to cover.
  3. Simmer on low for 2 hours till cabbage is tender and will break down between your fingers. Add more water if it over reduces.
  4. When cooked. Strain the liquid and reserve. Remove the star anise and cinnamon.
  5. Blend cabbage till smooth, adding the liquid to assist blending and to achieve the desired consistency.
  6. Check seasoning and pass through chinois to ensure it is supper smooth.

Cavolo nero

  1. Cut stalks out of leaves and cut into equal lengths.
  2. Blanch in salted boiling water and chill on ice.

Duck fat confit potatoes

  1. Select and clean similar size new potatoes.
  2. Vac in a single layer with duck fat, salt and rosemary.
  3. Cook in a water bath or steam oven at 80C for at least 20mins. Until crushable in the hand.
  4. Chill on ice. Reserve in fat to use when reheating.

To finish

  1. Place duck leg onto tray and reheat in the oven at 180C for approx. 15 mins. Brush with glaze before and after cooking.
  2. Fry the confit potatoes till evenly coloured.
  3. Reheat the cavolo nero in butter emulsion.
  4. Reheat puree in a small pan, ensuring it doesn’t catch.
  5. To plate, swipe the puree across on side of the plate. Lay the cavolo nero in a pile with the glazed duck leg on top. Serve the potatoes and jus on the side.