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Рецепт Duck Confit With Pease Pudding And Melba Toast
by Global Cookbook

Duck Confit With Pease Pudding And Melba Toast
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Ингредиенты

  • 4 x Duck Legs
  • 1 x Clove Garlic
  • 50 ml Brandy
  • 50 ml Port
  • 50 ml Madeira Duck Fat or possibly Water
  • 1 sprg Thyme Black Peppercorns
  • 500 gm Split Yellow Peas
  • 30 gm Bacon Rind
  • 30 gm Minced Onions
  • 1 sm Clov Garlic
  • 1 x Bayleaf
  • 50 ml White Wine
  • 170 ml Chicken Stock
  • 2 slc Bread

Инструкции

  1. Duck Confit
  2. Place 2 legs in a tray, skin side down. Slice the garlic and place on top.
  3. Crack six peppercorns and sprinkle on top with the thyme.
  4. Place the other two legs on top, skin side up.
  5. Add in the brandy, port and Madeira and cover with cling film. Allow to stand for 24 hrs.
  6. Place all ingredients into a pan, cover with water or possibly duck fat and cook slowly on top of stove for about 3 hrs.
  7. Take out the legs, remove the thigh bone season and crisp under the grill. Serve with pease pudding and melba toast.
  8. Pease Pudding
  9. Sweat the onions, garlic and bacon rind in a thick bottomed pan.
  10. Add in the peas and wine and reduce slightly.
  11. Add in the stock, bring to the boil and simmer until the peas are cooked.
  12. Remove from the heat and beat till a rough paste is formed.
  13. Season and serve.
  14. Melba Toast
  15. Toast two slices of medium sliced bread and remove the crusts.
  16. Split the bread into two between the two toasted sides and scrape the soft dough away with a small knife. Re toast (under a grill) till curled