Steps
- Preheat oven to 80oC fan compelled.
- For the Confit Duck Legs, place the salt, thyme, peppercorns, star anise and cinnamon in a blender and mix till damaged down and mixed.
- Rub combine over duck legs and put aside in fridge for 45 minutes.
- Place the duck fats in a saucepan over low warmth till fully melted.
- Wash seasoning combine from duck legs and dry with paper towel. Place in a roasting dish and canopy with the melted duck fats. Add garlic, shallots, thyme and peppercorns. Cowl tightly with foil and place into oven on lowest rack, for 18 hours.
- When able to serve, switch duck legs to a tray. Modify oven setting for 200oC fan grill.
- Place the duck legs underneath the grill till golden, about 10 minutes. Season pores and skin with salt and put aside to relaxation.
- For the Braised Pink Cabbage, shred the cabbage very finely utilizing a pointy knife or mandolin and place in a glass bowl.
- Add pink wine vinegar, pink wine, salt, brown sugar, allspice and juice of the orange, in addition to the squeezed orange halves.
- Wrap the star anise, cinnamon, thyme and peppercorns in a chunk of muslin fabric. Pound with rolling pin to crush the spices. Add to the pouch to the bowl and blend all substances effectively.
- Cowl the bowl and put aside within the fridge for 18 hours.
- After 18 hours, take away spices then place contents of the bowl and butter into a big saucepan. Cook dinner, stirring sometimes till cabbage is tender however not too gentle, about 45 minutes. Stir by way of the jam, then season to style with salt and pepper, to style.
- For the Smoked Potato Puree, peel and chop potatoes into quarters and place into massive pot of chilly water. Add salt and convey to the boil. Cook dinner potatoes till tender.
- Chop leek finely, and place into pan with the 20g butter. Cook dinner till leeks are caramelised and tender. Switch to a meals processor and course of till clean.
- Place milk, cream and remaining butter right into a small saucepan and warmth till butter has melted. Stir by way of the leek puree. Cross potatoes by way of a ricer, or sieve, and stir by way of the leek combination and smoked olive oil. Season to style and put aside.
- For the Duck Port Jus, place the duck bones in a fry pan with the oil. Brown throughout till very caramelised. Take away from pan and switch to a sluggish cooker.
- Add the finely chopped onion, carrot and leek and cook dinner till evenly caramelised. Add to the sluggish cooker. Deglaze pan with port and wine, then add to the sluggish cooker with the inventory, star anise, cinnamon and thyme. Cowl and cook dinner on lowest warmth for 18 hours.
- Place further port, wine and thyme right into a small saucepan and simmer till lowered by half. Put aside.
- Pressure inventory from sluggish cooker right into a saucepan and scale back by half. Add to port wine discount.
- Simmer sauce till thickened and season to style.
- Whisk in chilly butter, one piece at a time and put aside.
- To serve, place a spoonful of smoked potato puree onto every serving bowls. Place a spoonful of braised pink cabbage alongside the potato. Place a duck leg on prime of every plate and pour jus excessive. Garnish with micro herbs or thyme leaves.
