Duck confit with potato galette, butternut and charred onion
Nic Watt’s duck confit with potato galette, butternut and charred onion is on the True Food and Yoga menu as part of the 2017 Cloudy Bay Pinot & Duck Tasting Trail until the end of May.
For the duck
|4 Tbsp||Sea salt flakes|
|1||Orange, zest only|
|1 Ltr||Duck fat|
For the potato galette and pumpkin
|2 large||Waxy potatoes|
|½ cup||Duck fat, from cooking the duck|
|½||Butternut, peeled and diced|
|½ cup||Vegetable stock|
- Place the duck legs in a bowl. Rub the salt, cinnamon, star anise, garlic and orange zest together. Rub this over the duck legs and allow to stand in the fridge for one day.
- Wash off the salt and spices and pat dry.
- Heat the oven to 150C. Place the duck legs in a medium roasting tray and cover with duck fat. Cook for about 2 hours. Rest until ready to serve.
- For the potato galette, peel and slice the potatoes very thinly. Using an egg ring, fan the potatoes into four even circles and cook in a medium frying pan with the duck fat until crispy. Don’t over-turn as you want the starch of the potato to hold shape. Season with sea salt flakes.
- Cook the butternut in the vegetable stock until tender and puree to a smooth consistency. Season with salt and pepper.
- Split the onions in half and separate into onion petals. Gently pan-fry with a little oil on the cut side to gain a nice dark charred edge and caramelised flavour.
- To serve, remove the cooked duck legs and carefully brown the tops, serve with a warm galette, a spoon of butternut, garnish with charred onion petals and drizzle with hoisin.