Confit of duck with vin chaud jus, gratin dauphinoise, carrot ribbons & Purée of peas

We’ve listed this as 4 separate recipes, so you can clearly see how each element is made – and use different bits to accompany different things, if you wish.

Confit of duck with vin chaud jus recipe

Serves 4
Preparation time 15 minutes
Cooking time 40 minutes (cooked at 190c/375f)

Ingredients

4 confit duck legs
Vegetable oil for frying
for the jus:
200ml water
300ml red wine
1 chicken stock cube (veg if you have vegetarians)
finely grated zest and juice of 1 orange
1 teaspoon cinnamon
1 clove
4 tablespoons sugar
salt and pepper
½ onion, peeled and chopped
1 clove garlic, finely chopped
25g butter
1 teaspoon cornflour mixed with 1 tablespoon cold water in a cup
sprig of fresh parsley to garnish

Preparation

  1. Make the jus: put all the jus ingredients apart from the butter, parsley and cornflour into a saucepan and bring to the boil. Simmer without a lid until you have only 300ml left, then sieve the jus. It should be syrupy and a good flavour. Make sure you use vegetable stock instead of chicken stock if you have vegetarians to feed.
  2. Add the cornflour and re-boil. Adjust the seasoning and leave to one side. This can be made ahead of time and re-heated in the saucepan.
  3. Keep the duck at room temperature overnight or all morning so the fat in the tin is soft. Remove the duck from the tin and separate into leg portions. Wipe off as much fat as you can. Put the duck portions into an ovenproof dish. Cover with foil and cook for 20 minutes, then remove the foil and allow the duck to crisp for a further 20 minutes.
  4. Just before serving, re-heat the jus, add the chilled butter cut into cubes, and stir all the time as it melts. This will thicken the sauce further and add a gloss.

 Gratin Dauphinoise recipe

Serves 4
Preparation time 20 minutes
Cooking time 1.5 hours minimum (cooked at 190c/375f)

Ingredients

½ onion, peeled and finely chopped
25g butter, plus a little extra
1 tablespoon oil
3 very large potatoes, peeled/thinly sliced
125ml milk
125ml cream
½ teaspoon garlic granules or 1 clove peeled and crushed
100g grated Emmental or Beaufort cheese
salt and pepper

Preparation

  1. Place the onion, butter and oil in a saucepan over a gentle heat with the lid on. Allow the onions to cook for 5 minutes or until they are soft and translucent.
  2. Butter the inside of an ovenproof dish and arrange the potatoes, scattering the onions between the layers.
  3. Put the milk, cream, garlic, salt and pepper into the empty onion pan (so you can use all the flavour of the softened onions) and bring to the boil. Pour over the potatoes so the liquid comes ¾ way up the sides of the dish. Cover tightly with foil and bake for 1hr at 375F/190C.
  4. Lift off the foil and stick a knife into the potatoes to see if they’re cooked. They should be absolutely soft (nothing crunchy!). If they’re not cooked through, put
    them back into the oven, covered, for a further 15 minutes and test again. When they are completely cooked through, remove the foil and sprinkle with the grated cheese.
  5. Return to the oven, this time uncovered, for a further 30 minutes. The potatoes should be golden brown with a thick creamy sauce. If they look dry, add a little more cream. If there’s a lot of thin liquid, spoon some out and discard.

Carrot ribbons recipe

Serves 4
Preparation time 10 minutes
Cooking time 1 minute on the hob

Ingredients

4 large carrots
1 tablspoon olive oil
salt and freshly ground black pepper

Preparation

  1. Peel the carrots and discard the skin. Keep peeling until there is no carrot left and you have a big pile of ribbons. Do this up to 24 hours in advance and store in a bag in the fridge.
    2. Boil salted water in a pan and, just before serving, tip the carrots in. Drain after one minute and return to the saucepan with the olive oil and black pepper. Season with a little salt and serve immediately.

Purée of peas recipe

Serves 4
Preparation time 10 minutes
Cooking time 5 minutes on the hob, then re-heated in microwave

Ingredients

400g frozen peas
2 tablespoons olive oil
2 tablespoons cream
finely grated zest and juice of ½ lemon
salt and pepper

Preparation

  1. Cook the peas in salted water for 5 minutes from frozen.
  2. Drain well and blend using a hand blender, adding the other ingredients and seasoning well with salt and pepper.
  3. Put into a bowl suitable for microwaving and cover with cling film.
  4. Just before serving, microwave for 3 minutes.

To serve Place the duck onto the centre of a warmed dinner plate. Put some carrot ribbons to one side of the plate, curling them a little so they have height. Using two spoons, make three small piles of peas around the duck and spoon over the jus. Garnish with a large sprig of parsley or other fresh herbs. Serve the potato dauphinoise in a separate dish for guests to help themselves to.