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Duck Confit with Moorish Sauce

Duck Confit with Moorish Sauce

© Recipe by Julie Le Clerc

DUCK CONFIT WITH MOORISH SAUCE

Serves 6

6 legs Sabato duck confit
2 wedges Sabato Julie Le Clerc preserved lemon , plus some salty syrup from the jar
2/3 cup Sabato Julie Le Clerc Moroccan chutney
1 Tbsp Romulo sherry vinegar
1/3 cup Salvagno pitted olives , including a little oil from the jar
2 Tbsp coriander leaves, finely shredded or Italian parsley, if preferred

Preheat the oven to 210˚C. Remove duck legs from bag, scrape off excess fat (this can be saved for duck fat roast potatoes). Place duck legs in an oven pan and cook for 20-25 minutes or until skin is crispy. Drain off excess fat and reserve for another use.

Meanwhile, make the sauce. Remove and discard the flesh of the lemons. Rinse the rind, finely dice and place in a small saucepan with remaining ingredients. Heat gently and season with around 1 teaspoon of the salty preserving syrup from lemons, to taste.

Spoon hot sauce over duck legs to finish and serve immediately. Serve with Black rice, zucchini and pomegranate salad.


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