FOOD

Macclesfield Express - - LEISURE - AN­DREW NUTTER

HONEY GLAZED DUCK LEG CONFIT WITH TOASTED SESAME, ASIAN SLAW AND CO­RIAN­DER OIL

PER­FECT for that light lunch or as I love it – bone re­moved and eaten as a sandwich be­tween two slices of white bread. Serves 4 In­gre­di­ents Four duck legs Eight ta­ble­spoons salt 500ml goose fat Glaze

One ta­ble­spoon toasted sesame

Two tea­spoons Di­jon mus­tard

200g honey Asian slaw Quar­ter small white cab­bage – finely- shred­ded

One tea­spoon fresh root gin­ger – fine­ly­chopped

One ta­ble­spoon soft brown sugar

One ta­ble­spoon white wine vine­gar Juice of one lime Pinch dried chilli flakes To fin­ish Co­rian­der 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 120°C for two-and-a-half hours or un­til when you pull on one of the bones it comes out cleanly. 2. For the glaze – mix to­gether the honey, mus­tard and sesame. 3. For the slaw – mix to­gether the cab­bage, gin­ger, sugar, vine­gar, lime and chilli. 4. If serv­ing straight away re­move from the fat, re­move the bones but leave the main one for pre­sen­ta­tion. 5. When ready to serve, spoon some of the glaze over each duck leg and grill un­til golden – keep spoon­ful of slaw on each plate, place the duck on top and fin­ish with a spoon­ful of co­rian­der oil.

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

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