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Duck
Poultry
Confit of duck with peach chutney
Ingredients:
- 2 x 1.7kg ducks
- 1 tablespoon sea salt
- 2 tablespoons finely chopped fresh thyme
- 4 cloves garlic, flattened
- 12 black peppercorns
- 500g lard, chopped coarsely
- Peach chutney
- 4 medium peaches (800g)
- 1 medium brown onion (150g), chopped finely
- 1 tablespoon finely chopped fresh thyme
- 1 cup (200g) firmly packed brown sugar
- ¾ cup (180ml) white wine vinegar
- 1 large apple (150g), chopped coarsely
- 2 tablespoons chopped dried figs
- ¼ teaspoon ground ginger
Salt and pepper duck with shallots and cucumber
Ingredients:
- 2kg duck
- 1 tablespoon finely ground Sichuan peppercorns
- 2 teaspoons sea salt
- 1 tablespoon peanut oil
- 20g butter
- 16 shallots (200g)
- 2 Lebanese cucumbers (260g), sliced thickly
- 1 tablespoon oyster sauce
- ½ cup (125ml) chicken stock
- ¼ cup coarsely chopped fresh coriander
