Preheat an oven to 160*
In a large saucepan, warm the water and dissolve the table salt.
Place the prepared duck legs and gizzards into the saucepan and bring to the boil.
Reduce the heat andsimmer for 5 minutes.
This wil help open the pores and fibres of the meat which will decrease the time needed to confit.
Zest the orange with a peeler.
Melt the duck fat in a large roasting tray.
Place the saline poached legs and gizzards on baking paper in roasting tray and cover with the melted duck fat, whole heads of garlic, orange zest and star anise.Cover with another sheet of paper and cover with tin foil.
Bring up to heat and then cook in the oven for approximatel 120-150 minutes, until the meat is soft and tender.
A good indication is that the joint will easliy separate.
Peel the celeriac and 3 of the carrots and dice into centimeter dice.
After the legs have been cooking for 1 and a half hours, add the carrots and celeriac and continue to cook until tender.
Strain off the fat and when cool enough to handle, remove the skin from the legs and flake the meat into a bowl.
Add the confit of vegetables.
Slice the gizzard meat but keep separate.
Pick the parsley leaves and slice, put to the side.
Roughly cut the chicken bones, if duck carcasses are available cut into pieces aproximately 4-5 cm big.
Dust the necks and the bones with the flour.
Heat a large saucepan, coat with the frying oil and add the shallots and carrots. Stir every so often to allow the vegetables to brown but not burn.
Heat a large saucepan.
In a separate frying pan, brown off the floured bones, then add to the saucepan, finishing off with the duck necks.
After the bones and vegetables have caramelised to your satifaction, add the red wine , and reduce, stirring to deglaze any caramelised bits on the bottom of the pot.
When the red wine has reduced all the way down, add the water and bouquet garni, bring to the boil and simmer for approximately 2 1/2 hours or until the meat from the neck can be picked off easily.
Skim the surface sporadically with a ladle to remove the fat.
When the necks have been remove allow to cool and flake off the meat.
Add this to the bowl of flaked leg meat and vegetables.
Strain off the stock from the pot through a fine sieve.
Discard the bones and vegetables and retain the sauce.
This can be placed back in the pot to begin reducing slowly.
In a clean sauce pan reduce the Madeira to about 100ml.
Add the stock to the madeira, reduce until a rich thin syrup consistancy.
You can test this by placing a spoonful on the plate and see how it runs when tilted.
Trim the gizzards to a desirable size and reheat in the jus.
Place the panko and plain flour into separate trays. Beat together the eggs and 100ml of water in a separate tray .
Hydrate the dried wild mushrooms in warm water until soft.Slice into pieces no bigger than 5mm.
Pick the parsley leaves and slice finely.
Add the parsley amd the mushrooms to the bowl of meat and vegetables.
In a small saucepan, take 150 ml of the Duck stock and reduce by half.
Mix together with your fingers a tsp of butter with a tsp of flour into a 'beurre marnie'.
Add this while stirring to the reducing stock until it is a sticky thick sauce consistancy.
Use this to bind the meats together and roll into clingfilm 'sausages'.
Set in the fridge and when firm, cut into the desired size and remove the cling film.
Dip the croqettes first in the flour,
Then dust off the excess flour and dip in the egg to coat, then into the bread crumbs to coat .
Do the same with the trimmed duck hearts.
Peel and dice the celeriac, place in a sauce pan with a little melted butter and seasoning.
Cover and cook over a low heat until soft.
Pick and slice the mint leaves.
Finish with the cream, peas and mint leaves, adjust seasoning.
Whisk gently to break up.
Core and slice the apples, add them to a pot with the butter, water, lemon juice and cook until soft.
Puree with a stick blender until smooth.
Pass through a sieve to remove the skin fragments.
Pick or snip the peashoots but keep covered to prevent wilting.
Preheat an oven to 220*
Remove the Duck skin trimmings that have crisped in the rendered fat and allow to drain on a cloth, season and if necesssary bake for about 20 minutes until crispier.
Cut carefully to a gravelly crumble.
Heat a frying pan to a medium hot temperature.
Heat a deep fryer to 180*
Season the liver and sear off in the fry pan for approximately 45 seconds on each side, then take the pan off the heat and allow to rest.
Fry off the croquettes and hearts in the fryer and allow to drain on some kitchen towel.
Arrange the croquettes, heart and liver on the plate to your preferance.
Push the celeriac into a metal ring mould and remove the mould.
Add a spoon of the apple puree.
Drizzle the gizzards and sauce around the plate, and finish with the crackling, peashoots and a jug of the remaining sauce.
«For more flavour , salt the legs overnight with rock salt, spices, garlic and orange zest. Be sure if you do though to soak and wash the legs before confit'ing to prevent them from being to salty. »
A feast for duck lovers. Learn different methods of cooking the duck including the different offals such as the liver and heart. All served with crushed minted celeriac and peas, a sharp apple sauce and a madeira jus.