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In the Kitchen with Des Harris: Crispy duck confit with kumara & pickled red cabbage

Considered one of the finest French dishes, duck confit has been on the menu for centuries. Chef Des Harris has given this classic recipe a colourful Kiwi twist, with purple kumara and pickled red cabbage. The duck has been slowly cooked in the steam oven, leaving it lovely and succulent. This dish will be a definite win on the dinner table.

Serves 4

Cooking time: 1 hour, broken into 2 timings to allow for the slow cooking of the duck

DUCK CONFIT

INGREDIENTS

  • 4 duck legs
  • 1 garlic clove
  • 1 tsp thyme, finely chopped
  • Sea salt
  • Black pepper

METHOD

Marinate the duck legs with the garlic, thyme, sea salt and a little cracked black pepper

Vacuum pack the duck legs into doubles on 100% pressure

Place the bags so the skin side is facing downwards and cook on 85 degrees 100% steam for 8 hours

Place the duck straight into the fridge to cool down

Once cool remove the duck from the bags, draining the fat in a colander (you’ll need it later). Pat off excess fat with a paper towel

SOUSVIDE PURPLE KUMARA

Peel & cut one large kumara into even ¾ cm slices

Vacuum with a little olive oil on 100%

Steam at 85 degrees at 100% moisture for approximately 20 minutes

PICKLED RED CABBAGE

INGREDIENTS

  • 200g cider vinegar
  • 200g sugar
  • 400g water
  • ¼ head of red cabbage thinly sliced & washed

METHOD

Heat the sugar, vinegar and water together until sugar dissolves

Allow to cool before submerging the cabbage in the liquor

Store in the refrigerator for a few days before using

FINISHING THE DISH

Pre-heat the oven to 230°C bottom heat, with the rack set at the lowest level

Heat a large heavy-based frying pan or skillet on induction setting 7 until hot

Sprinkle in a little sea salt and a drop of olive oil, and place the duck skin side down into the pan

Transfer the pan to the oven

Cook for approximately 6 minutes until the skin of the duck leg is crispy and the flesh heated through

Meanwhile heat another non-stick pan and add a splash of the fat set aside from the cooking of the duck. Add the kumara slices to the pan and cook on induction setting 7 until they are nicely caramelised

Drain the duck and kumara on paper towels and plate with a pile of pickled red cabbage, garnished with chive flowers and a splash of jus

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