Serves 4
Sabato’s Confit Duck Legs, paired with roasted radish and shallots and pomegranate three ways, are quick and easy to prepare and will be a show-stopper at your Christmas dinner table!
Vincotto Pomegranate Vinegar and brown sugar creates a lovely sweet and caramelised finish to the duck, pomegranate pearls a tart and colourful crunch and the pomegranate jus is rich and savoury. The combination is heavenly.
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THE DUCK
4 Sabato Confit Duck at room temperature.
3 T Vincotto Pomegranate Vinegar
1 T brown sugar
THE JUS
½ pomegranate, plus extra pearls for garnish
3 T balsamic glaze
2 T maple syrup
¼ c chicken stock
1 shallot, diced
1 bay leaf
1 star anise
5 black peppercorns
1 T Worcestershire sauce
1 T Soya sauce
2 T butter
THE ROAST VEGETABLES
8 medium to large radishes
8 medium shallots
2 large star anise, crumbled into chunks
3 T olive oil
Salt and pepper
Method
Cut the pomegranate in half and squeeze one half between your hands so that the juice and pearls fall into a small pot.
Add any remaining pearls from the pomegranate skin and pick through the mix to remove all the white pith.
Add all remaining ingredients except the butter to the pot and simmer on low for 10 minutes.
Blitz/pulse in nutribullet for 10 seconds. You want to break up all the spices and pomegranates but not dissolve them.
Pour the mixture through a sieve and let it strain for a minute or two. Resist pushing down on the blended bits, rather, swirl them around in the sieve.
Return the jus to the pan, bring to boil, and whisk in the butter.
Simmer for a further 2 minutes till jus is syrupy and deeply fragrant.
Check for seasoning and add salt and pepper if required.
THE RADISHES AND SHALLOTS
Heat your oven to 200°C.
Slice radishes and shallots in half, lengthwise removing only the outer layers of shallot peel.
Pour 1 T olive oil in the bottom of your Ironclad Pan and arrange the shallots cut side up and radishes half cut side up and the other half cut side down. Drizzle with remaining olive oil, salt and pepper and a scatter of star anise.
Roast for 20 - 25 minutes till brown and crunchy.
Dress with fresh pomegranate pearls.
*** If you can get radishes with their tops and roots still attached they will look prettier!
THE DUCK
Remove duck legs from the fat and wipe clean with a paper towel. Don’t worry if there’s a bit of fat still left on there. It’s very tasty.
On a low heat melt 2 T duck fat from the Sabato Confit Duck in your second Ironclad Pan.
Arrange duck legs, skin side down in the pan, place a piece of baking paper on top of the duck and weigh down the duck with the Ironclad Pan filled with roast veges! This ensures that all the skin is in contact with the pan and evenly browns, and keeps those veggies warm all at the same time! You can absolutely miss this step without ruining the dish.
Fry on a low heat for 5 - 6 minutes, till the skin is super crunchy and brown.
Remove the second pan and brush the duck legs with the pomegranate vinegar glaze before turning the legs and brushing the skin side with glaze.
Fry for another 2 - 3 minutes without the weight on top.
Drain any excess fat from the pan.
TO SERVE
Arrange the roasted shallots and radishes alongside the duck, sprinkle with fresh pomegranate pearls and take to the table sizzling hot.
Drizzle warmed jus at the table.
And taste the Sabato Confit Duck love!
