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Confit of duck:
4 x Luv-A-Duck, Fresh Duck Legs
1.32kg Duck Fat (4 x tubs 330g)
1 orange
3 star anise
3 cloves
8 coriander seeds
1 clove garlic
¼ bunch thyme
1kg rock salt
Salad:
500g lentils
1 carrot
1 celery
1 brown onion
200g fresh cherries
½ bunch chervil
½ bunch flat leaf parsley
½ bunch chives
1 lemon
100mls olive oil
50mls sherry vinegar
Flaked sea salt to taste
75g walnuts
6 figs, cut into quarters
2 tbsp sheeps milk yoghurt
50ml vincotto
50g pomegranate
Duck Confit
Salad