Braised food

Duck Leg Confit with Mashed Smoked Potatoes and Braised Cabbage

Duck Leg Confit with Mashed Smoked Potatoes and Braised Cabbage – Network Ten


  • Preheat the oven to 80ohFan C forced.
  • For the confit duck legs, place the salt, thyme, peppercorns, star anise and cinnamon in a blender and blend until broken down and combined.
  • Rub the mixture over the duck legs and refrigerate for 45 minutes.
  • Put the duck fat in a saucepan over low heat until it is completely melted.
  • Wash the seasoning mixture from the duck legs and pat dry with paper towel. Place in a roasting pan and cover with the melted duck fat. Add garlic, shallots, thyme and peppercorns. Cover tightly with foil and bake on the lowest oven rack for 18 hours.
  • When ready to serve, transfer the duck legs to a platter. Set oven setting to 200ohFan grill C.
  • Broil the duck legs until golden brown, about 10 minutes. Salt the skin and let it rest.
  • For the braised red cabbage, shred the cabbage very finely using a sharp knife or mandolin and place in a glass bowl.
  • Add the red wine vinegar, red wine, salt, brown sugar, allspice, and orange juice, along with the squeezed orange halves.
  • Wrap the star anise, cinnamon, thyme and peppercorns in a piece of cheesecloth. Crush with a rolling pin to crush the spices. Add to the sachet in the bowl and mix all the ingredients well.
  • Cover the bowl and refrigerate for 18 hours.
  • After 18 hours, remove the spices then place the contents of the bowl and the butter in a large saucepan. Cook, stirring occasionally, until the cabbage is tender but not too soft, about 45 minutes. Stir in the jam, then season to taste with salt and pepper, to taste.
  • For the smoky mashed potatoes, peel and cut the potatoes into wedges and place them in a large pot of cold water. Add the salt and bring to a boil. Cook the potatoes until tender.
  • Finely chop the leek and place it in a pan with 20 g of butter. Cook until the leeks are caramelized and tender. Transfer to a food processor and blend until smooth.
  • Place the milk, cream and remaining butter in a small saucepan and heat until the butter has melted. Add the leek puree. Pass the potatoes through a potato masher or sieve and stir in the leek mixture and smoked olive oil. Season to taste and set aside.
  • For the port duck jus, place the duck bones in a pan with the oil. Brown everything until it is caramelized. Remove from skillet and transfer to a slow cooker.
  • Add finely chopped onion, carrot and leek and cook until lightly caramelized. Add to slow cooker. Deglaze pan with port and wine, then add to slow cooker with broth, star anise, cinnamon and thyme. Cover and cook over low heat for 18 hours.
  • Place additional port, wine and thyme in a small saucepan and simmer until reduced by half. Put aside.
  • Pour the broth from the slow cooker into a saucepan and reduce by half. Add to the port reduction.
  • Simmer the sauce until thickened and season to taste.
  • Stir in the cold butter, one piece at a time and set aside.
  • To serve, spoon a spoonful of smoked mashed potatoes into each serving bowl. Place a spoonful of braised red cabbage next to the potato. Place a duck leg on each plate and pour the juice over it. Garnish with micro herbs or thyme leaves.