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Confit of Duck Legs with Pan-fried Caramelised Pears and a Cassis Sauce
Rare Recipe from Grant Mulholland, The Hand at Llanarmon
Head Chef at The Hand Grant Mulholland has built a strong reputation for superb cuisine, freshly prepared with informal flair and generosity. He's been awarded not only an AA Rosette for 'culinary excellence', but also an AA Egg-cup for 'outstanding breakfasts'.
Confit of Duck Legs with Pan-fried Caramelised Pears and a Cassis Sauce (serves 4)
INGREDIENTS
- 8 duck legs
- 150g sea salt
- 1 head of garlic
- 8 sprigs of rosemary
- 2 bay leaves
- Freshly milled black pepper
- 800g duck or goose fat
- 2 pears
- 50g butter
- 25g brown sugar
- ½ onion, finely chopped
- 6 juniper berries
- 400ml good chicken stock
- 240ml red wine
- 60ml port
- Splash of Cassis
- 75g butter
- 1 sprig thyme
- Seasoning
METHOD
- Mix together the sea-salt, black pepper, crushed garlic, rosemary and bay leaves. Rub this mixture into the duck legs. Place the duck legs on a tray, skin side down, cover with cling film and refrigerate for 24 hours.
- Heat the duck or goose fat in a heavy casserole dish. Scrape any excess salt mixture off the duck legs and place them in the melted fat, ensuring that the legs are submerged.
- Cover the casserole and place in the pre-heated oven (gas mark 2 / 175ºC) – cook for 3½ - 4 hours.
- Peel, quarter and deseed the pears. Gently melt the butter and pan fry until golden. Add the brown sugar and continue to cook until caramelised.
- Melt the butter in a heavy sauté pan. Add the onions and chopped thyme, cook until soft. Add the red wine, port and crushed juniper berries – cook gently until the liquid is reduced by half. Add the chicken stock, return to the boil for 5 minutes then strain into a clean pan.
- Continue to simmer and reduce a little further. Add the Cassis, check seasoning and, to give the sauce an attractive shine, add a knob of butter and whisk well. Serve with the warm pears and confit of duck.