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Confit of Duck Leg
and Braised Red Cabbage
Chef Killian Werner, JW
Marriott Hotel Dubai
Prep time: 20 minutes |
Cooking time: 3-4 hours
| Serves: 2
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Ingredients
Duck leg, 2 pieces,
cleaned bone
Duck fat, 200g
Olive oil, 200ml
Thyme, 2 Sprigs
Bay leaf, 4 pieces
Juniper, 3 pieces
Garlic, 2 cloves crushed
Garlic, 1 clove finely
chopped
Red onion, ½ piece
finely chopped
Red cabbage, 200g fine
julienne (strings),
should be cut and crushed thoroughly
at least 3 hours in advance to preparation
|
Cinnamon, 1 stick
Butter, 30g
Vegetable stock, 150ml
Red adult grape juice,
100ml
Orange, 1 piece, fillets
and
zest of ¼ orange
Cranberry Compote, 100g
Brown sugar, 1 table
spoon
Celeriac, 20g finely
chopped
Carrot, 20g finely
chopped
Rock Salt
Crushed black pepper
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Method
1 |
Add the olive oil, duck
fat, duck leg, carrot,
celeriac, juniper, 2
pieces of bay leaf,
crushed garlic, sprig of
thyme and a pinch rock
salt in a baking tray;
make sure duck leg is
completely covered. |
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2 |
Cover the baking
tray with foil
and confit in
preheated oven at
approximately 110°C for about
3 hours. Take out of
oven, remove the tin
foil and let it rest for
some time to cool down. |
|
3 |
Carefully take
out the duck
legs and put
aside on a drip
tray. |
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4 |
For the red
cabbage, melt
the butter in a
sauce pan, add
chopped garlic,
red onion,
cinnamon stick
and bay leaf,
heat until soft,
not browned,
dust with brown
sugar and
emulsify with
the butter. |
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5 |
Add red cabbage,
cranberry
compote, adult
grape juice,
vegetable stock,
a pinch of rock salt,
pepper and
simmer for
around 20
minutes. |
|
6 |
When the stock
is almost
reduced to
syrup, add
orange fillets
and some grated
orange zest and
carry on cooking
for another 5 to
10 minutes until
the cabbage is
soft and the
stock is reduced to
a smooth syrup. |
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7 |
Season again
with salt and
crushed black
pepper if
needed. |
|
8 |
To finish,
carefully crisp
up the duck leg
in a pan with
some butter and
reheat in the
same pan, skin
side up in the
oven at 165°C. |
|
9 |
Serve on a round
plate, red
cabbage in the
middle with duck
leg skin up on
top, garnish
with orange
fillets and a
fresh sprig of
thyme. |
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