FOOD

Macclesfield Express - - LEISURE - AN­DREW NUTTER

DUCK CONFIT WITH GOLDEN BEET­ROOT AND CRISP CROU­TONS

A FAB­U­LOUS sum­mer salad – ideal as soon as the duck is cooked but in my eyes sim­ply divine re­heated over BBQ coals. Serves 4 ●● Four duck legs ●● Eight ta­ble­spoons salt ●● 500ml goose fat To serve ●● Frisée salad ●● 100g fraz­zled pancetta ●● Two ta­ble­spoons crisp crou­tons ●● 100g golden beet­root, cooked and diced into cubes ●● Two ta­ble­spoons bal­samic vinegar ●● Six ta­ble­spoons ex­tra vir­gin olive oil Method: 1. Rub the duck legs with the salt and leave in the fridge overnight – wash the salt off – place in a small deep bak­ing dish and cover with the goose fat. Place in a oven at 120°c for three hours or un­til when you pull on one of the bones it comes out cleanly. 2. If serv­ing straight away re­move from the fat, re­move the bones and place un­der a hot grill for about two to three min­utes un­til crispy. Al­ter­na­tively, if not serv­ing im­me­di­ately, leave to cool in the fat then place in the fridge, still covered in the fat and it will keep for a good week. Don’t throw the fat away as it keeps for ages in the fridge and also gets more depth of flavour the more you use it. 3. Ar­range the frisée salad leaves on a plate, heat the pancetta and scat­ter over the top with the crou­tons and golden beet­root. 4. Mix to­gether the vinegar and olive oil. Driz­zle all over the leaves and fi­nally top with the crispy duck.

Nut­ters Res­tau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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