Honey Glazed Breast and Confit Leg of Gressingham Duck

Chef : Andrew Foster : St Tudno Hotel, Llandudno Rare Recipe from Andy Foster, St Tudno Hotel in Llandudno

Andrew Foster has recently returned to St Tudno as Head Chef after previously helping the hotel to gain 3 AA Rosettes in the 90’s. The restaurant has been awarded 2 AA Rosettes and also has an award winning wine list.

Honey Glazed Breast and Confit Leg of Gressingham Duck

Chef currently serves this with roasted pears, parsnip puree, Anna potato and Madeira jus

Recipe : Honey Glazed Breast and Confit Leg of Gressingham Duck : St Tudno Hotel, Llandudno INGREDIENTS

Duck breast
Duck legs

INGREDIENTS - CONFIT LEGS

100ml balsamic vinegar
50g honey
4 cloves of garlic
2 sprigs of thyme

METHOD - DUCK BREAST

In a hot pan seal off the duck breast skin side down. Once the fat is golden, turn and place in the oven at 160°C for 8 - 12 minutes.
Once cooked remove from the pan, place fat side in aluminium foil and cover with honey, wrap the breast and leave for 5 minutes.

METHOD - CONFIT LEGS

Place the legs on a roasting tray with the balsamic vinegar, honey, garlic and thyme, cover with oil and cook at 150°C for 4 hours.
Once cooked remove the legs from the oil and leave to cool on a wire cooling rack, prick down the meat, discarding the bones and fat, season.