Ingredients (serves 4)
|2 portion of duck leg confit (4 legs)|
|Fig balsamic vinegar|
|50ml red wine|
|Curly kale (or your favorite green vegetable in season)|
|5-6 potatoes for roasting|
|1 small shallot chopped finely|
|50g unsalted butter|
- Peel and boil the potatoes until they are slightly overcooked. Drain and shake them in the colander well until they become fluffy on the outside, but don’t break them.
- Place the duck legs on one side of the roasting tray and on the other side the potatoes making sure they are coated with duck fat.
- Pre heat the oven to 180-200 celsius. Place the tray in the oven for about 25-30mins, checking the potatoes every 10 minutes and spoon some of that lovely duck fat over.
- Both the duck legs and potatoes will be ready when the skin turns golden, nice and crispy.
- Heat a saucepan to medium heat, add a knob of butter and cook the shallot until soft. Add the red wine and the same amount of fig balsamic vinegar, reduce by half. Whisk in the remaining butter and cook for 30 seconds. Season with salt and pepper, to taste.
- Boil the curly kale (or your green vegetable) for 6-8mins in salty water, drain and drizzle with olive oil.
- Place the vegetable and the potatoes in the center of the plate, arrange them in a way you can sit the duck leg over and drizzle your fig balsamic sauce around.By now you should have a bottle of medium to full bodied red wine open or decanted ready to serve. Cheers