Camden New Journal - Food:Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Confit of duck with braised savoy cabbage
One of my favourites in the restaurant as quite time consuming to do but now’s your chance to have a go. I like the idea that we have slimmer legs in England!

Ingredients
Serves 8
8 duck legs (must be the fat ones from France; you can get them in the Deli Comptoir Gascon in Smithfield)
800g of coarse salt
3kg of duck or goose fat
10g of dried thyme
garnish
2 small savoy cabbages
2 carrots (cut in very tiny cubes )
25g of butter
salt and freshly ground black pepper.

Method
Marinate the duck legs in the salt with the thyme for eight hours.
Melt the duck or goose fat in a large, heavy saucepan. Wash the duck under cold water very well and dry properly.
Sear the legs in a frying pan, and place them gently in the duck or goose fat.
Bring slowly to the boil, then reduce the heat. Cook for four hours until meat is soft. Leave to rest on a grille to get rid of excess fat
Chop the cabbage in four and then in small squares. Bring a saucepan of salty water to the boil add the cabbage and cook for about two minutes.
Melt the butter in a frying pan, cook the carrots and add the cabbage.
Cook for three minutes and then season with salt and freshly ground black pepper.
To serve
Reheat duck legs in a very hot oven for about 10 minutes. Dress on plate with cabbage.
Bon appétit!

YOUR COMMENTS:

Ate there myself yesterday! Outstanding and the price was right too,
in fact outstanding value for money. And I had my favourite lunch partner
there as well - an experience shared and enjoyed!

Roger Earl

Comment on this article.
(You must supply your full name and email address for your comment to be published)

Name:

Email:

Comment:

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out