Duck Leg Confit with Pomegranate Salad and Raspberry Vinaigrette
A perfect combination - the sweet acidity of the Little Herb Farm vinegar and fresh bite of pomegranate cuts the richness of the crispy duck fat. A real treat!
- 4 Duck Legs, preferably free range
- 150g Duck Fat/150ml Rapeseed Oil
- 4tsp Maldon salt
- 1 Pomegranate, seeded
- 1 Bag mixed Salad Leaves
- 60ml olive oil
- 50ml The Little Herb Farm Raspberry, Mint & Chilli Vinegar
- 1tsp Runny Honey
- 1tsp Dijon Mustard
- Place duck legs in non-reactive tray, sprinkle with salt, cover and leave in fridge overnight.
- Next day, rinse salt from ducks, pat dry with kitchen towel then put in deep baking tray with fat. Roast for 20 mins in medium oven, then reduce heat to cook in a slow oven till tender 2 to 3 hours. This is a perfect dish to cook in an Aga, using the roasting oven first, then transfer to bottom oven.
- When cooked, remove legs from the fat then strain all liquid from baking tray to a bowl. The fat will separate to the top and use to cover the duck legs.
- Once cooled the confited legs must be refrigerated along with the duck stock that can used for a sauce another time.
- When ready to assemble dish, remove the duck from the fat, place in a hot frying pan, skin side down to crispen. Fat will be released from the duck on cooking.
- Once crispy, turn duck legs put in hot oven to heat through. Meanwhile make the vinaigrette, wash and dry the salad leaves, place in a bowl with pomegranate seeds and dress with vinaigrette.
- Before serving pat any excess fat from duck legs before serving with the dressed salad.
- Ideally make duck confit at least one day before, or just roast fresh duck legs on the day.
- Huge thanks to Amanda Graham of www.ostlersclose.co.uk for creating this delicious recipe for us!
The Little Herb Farm http://thelittleherbfarm.co.uk/