Ardo

Candied Duck leg with Brussels sprouts, red cabbage and Parisian persillade potatoes

confit_de_canard

Serves 4

- 450g Ardo Small Brussels sprouts
- 100g Ardo Shallot
- ½ tbls Ardo Oregano
- 50g Ardo Red currants
- 500-750g Ardo Red cabbage sweet with apples
- 100g Ardo Red onion slices
- 200g Ardo Chestnuts
- 1 tbls Ardo Thyme
- 1 tbls Ardo Rosemary
- 600g Ardo Fine Parisian potatoes
- 50g Ardo Persillade
- 4 duck legs with skin
- 500g clarified butter or duck fat
- Crushed black pepper
- Sea salt
- 100g butter
- 20g tomato puree
- 200-250 ml vegetable stock
- 100 ml red wine
- 50ml port wine
- 100g sugar (25g for sprouts – 75g for red cabbage)
- 1 bay leaf
- Juice of ½ lemon
- 20 ml of amaretto

Allergens

Milk, Nuts, Sulphite

Preparation

- Duck leg
Rub the leg of duck with sea salt, crushed black pepper, the frozen rosemary & thyme.
Melt the clarified butter or duck fat in an ovenable casserole dish, roast the duck leg golden brown on each side. Put the duck leg with skin side up in a preheated oven and roast them for about 30 minutes with the lid on & 30 minutes without lid 180-200°C until soft & tender.

- Sprouts with red currant & port
In a casserole dish bring to boil water and a pinch of salt. Defrost the frozen Brussels sprouts in the boiling water & allow them to boil again. Drain off after 2-4 minutes. Set aside.
Sauce: Melt 3 tablespoons of sugar with the red currants in small pan, set aside.
Melt some butter, stew the shallots, add tomato puree and stir in for a few minutes on medium heat. Deglaze with the vegetable stock, red wine, port wine, bay leaf, 1 tablespoon of oregano and allow the liquid to reduce to half until lightly sticky.
Get the bay leaf out and add the melted red currants. Season with salt, pepper & lemon juice. Stir in the Brussels sprouts at the end. Serve hot as side dish.


- Red cabbage with caramelized chestnuts:
Defrost the chestnuts & red cabbage.
Melt some butter & stew the frozen red onion slices, add the red cabbage portions. Keep warm.
In a non-stick casserole dish, melt 75g sugar until golden caramel, stir 20g butter & 20g amaretto add the defrosted chestnuts and take off the heat. Assure the caramel is not burnt.
Caramel must be totally dissolved so the chestnuts get coated. Stir the caramelised chestnuts in the red cabbage mix. Serve hot.

- Parisian potatoes with persillade:
Defrost the potatoes by steaming or boiling, drain them off, melt a good amount of butter in a pan and add the persillade, stew for 2 minutes, stir in the hot Parisian potatoes, season with salt & pepper.

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