Trio of Duck

Confit of duck leg is one of the great French classics, it can also mean hours of cooking to get the perfect result. Our frozen confit duck legs have been lovingly sous vide so all the lengthy process is already done, simply finish them off by roasting in a hot oven. Create an extra special experience for your diners by serving this creative dish.

For The Duck Spring Roll

For the Duck Wellington

For the Duck Breast

To make...

• Marinade all 12 duck legs with Chinese five spice, salt, pepper and the juice of two oranges. Roast in the oven at 180°C for 20-30 mins basting every 10 minutes then leave to rest.
• Spring Roll - unravel the kataifi pastry, roll out into a small oblong shape. Shred 4 duck legs, combine with Chinese five spice, hoi sin and plum sauce. Place mixture onto prepped kataifi pastry lengthways then roll. Shallow fry in hot oil until golden.
• Wellington - cut the puff pastry to an adequate size. Trim the duck leg bones clean from skin/fat. Wrap the puff pastry sheets around each leg, leaving the bone protruding. Score the pastry and egg wash. Bake at 190°C for 15-20 mins or until golden.
• Breast - place the breast into a cold pan skin side down and put onto a medium heat, get a golden colour then turn. Cook until heated through but still pink. Set aside to rest. De-glaze the pan with the chicken stock and reduce, then stir in the plum sauce. Strain the jus before serving.

Plate with accompaniments to each duck element such as a braised red cabbage and a Japanese style slaw.