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Ingredientes
- 2 x Duck legs
- 1 kg Lard, (2lbs)
- 1 x Lemon, Zest of
- 1 x Orange, Zest of
- 1 x Star anise
- 1/2 stk cinnamon
- 1/2 tsp Fennel seeds
- 4 x Black peppercorns
- 1 sprg fresh thyme
- 1 sprg tarragon
- 4 x Cloves garlic
- 6 Tbsp. Sea salt
- 2 x Onions
- 290 ml Cream, (1/2 pint)
- 1 Tbsp. Grain mustard
- 2 x Portions mashed potatoes
Direcciones
- Heat together the first 11 ingredients, minus the duck legs (lard, zests, star anise, fresh herbs, garlic, salt, spices and fennel seeds) in a cast iron pan and gently simmer for 10 min.
- Trim the duck legs and place them into the simmering lard. Cook over a gentle heat for 1 1/4 hrs. Allow to cold in the pan and regrigerate overnight.
- Finely slice the onions and sweat in a saucepan with a little salt till transparent and tender. Add in the cream, bring to the boil and simmer till cream thickens. Add in the mustard and season with salt and pepper.
- Remove duck legs from the fat and scrape off nay excess fat. Place in to a frying pan with a metal handle. Put into a very warm oven and roast till the skin is very crispy. (15 min).
- Heat up the mashed potatoes, spoon some onion marmalade on top and place the duck leg on top. Serve immediately.
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