Confit Duck With Roasted Parsnip, Brussels Sprouts & Cherry Sauce. This gorgeously festive dish will have you dreaming of Christmas anytime of the year.
50g sea salt
2 garlic cloves, finely
2 tsp thyme leaves
1 tsp black peppercorns
4 duck marylands
800g duck fat, melted
600g parsnips, trimmed and halved lengthways
500g brussels sprouts, halved
200g flat pancetta, cut into pieces
2 tbsp olive oil
1 green apple, finely shredded
1 tbsp lemon juice
½ cup roasted hazelnuts, peeled and roughly chopped
300g cherries, pitted, halved
2 tbsp redcurrant or mint jelly
2 tbsp balsamic vinegar
Combine salt, garlic, thyme and peppercorns in a bowl.
Place duck legs in a ceramic dish in a single layer. Cover with the salt mixture, cover in plastic wrap and refrigerate for 12 hours.
Preheat oven to 120°C. Remove duck from salt mixture and pat the skin dry with paper towels.
Place duck in a deep baking tray and cover with melted duck fat. Cook for 2 hours or until meat is falling away from the bone.
Remove duck legs from duck fat; set aside. Increase oven temperature to 150°C. Place parsnips, brussels sprouts and pancetta in a large baking tray. Drizzle with oil and season with salt and freshly ground black pepper. Roast for 50-60 minutes or until parsnips are golden.
Meanwhile, to make cherry sauce, combine cherries, jelly, vinegar and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until jelly
Increase heat to medium. Bring to the boil and cook, stirring occasionally, for 3 minutes or until slightly thickened. Set aside and keep warm.
Heat a non-stick frying pan over medium heat, cook the duck legs for 4 minutes each side or until skin is golden and crisp.
Combine apple with lemon juice and toss to combine with parsnips, brussels sprouts, pancetta and hazelnuts.
Serve roasted vegetables, apple and hazelnuts with duck and cherry sauce.