Developed by Miele’s Culinary Expert, Cesar Fernandez and Simon Dean, Development Chef at Gressingham Foods, this recipe is full of flavour thanks to its tangy orange and pomegranate glaze. Cooking the duck confit leg in Miele's sous chef warming drawer for 12 hours ensures it is perfectly tender. Serve with roasted vegetables for a wholesome autumnal dish.
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Ingredients - Serves 2
- 2 Gressingham duck legs
- 500g Gressingham duck fat
- Salt and pepper
- 4 Sprig fresh thyme
- 2 Cloves garlic
- 4 Medium carrots
- 150g Cooked baby beetroot
- 1 Sprig rosemary
- 1 Orange
- 2 tbsp Pomegranate molasses
- Watercress to serve
Method
For the duck confit
- Rub the duck legs with the garlic, thyme, salt and pepper. Place skin side down on a plate, cover with Clingfilm and leave to marinate in the fridge for a few hours, or ideally overnight.
- When ready to cook, heat the duck fat in a casserole dish big enough to fit both legs.
- Scrape the marinade off the duck, add it to the dish making sure the duck legs are fully submerged in melted fat, add the remaining garlic cloves, thyme and a bay leaf.
- Put the lid on the casserole dish and transfer it to the Sous Chef Warming Drawer, selecting the highest-level 85°C on the cooking setting and a duration of 12 hours.
- When ready, either remove from the fat and wait for the vegetable to be ready or, allow to chilling the dish and reserve in the fridge until ready to cook.
For the vegetables - Preheat oven to 200°C Fan.
- Peel and chop the carrots into even rounds, about 2cm thick. Add to a roasting tray, drizzle with vegetable oil, season, add the rosemary and mix.
- Roast for 15 mins, until part cooked. Cut the cooked baby beetroots in half and add to the tray. Place the confit duck legs on top of the veg and return to the oven for 15 mins.
For the glaze - Using a knife, cut off the skin from the orange. Cut either side of the segments and remove without the membrane. Keep to one side. Squeeze the remaining orange to extract the juice into a bowl.
- Mix the pomegranate molasses into the orange juice. When the duck and veg are cooked, drizzle over the glaze and return to the oven for a further 5 mins.
- Present with the duck on top of the veg with some of the reserved orange segments. Serve with extra glaze and fresh watercress.
About the Author
Miele's range of washing machines, cooking appliances, vacuum cleaners, heat pump tumble dryers, and refrigeration appliances offer unparalleled benefits and performance. With German precision engineering, advanced technology, and a focus on sustainability, Miele appliances provide the ideal solution for those seeking top-quality, long-lasting, and eco-friendly household appliances. Whether you are looking for intelligent laundry solutions or precision cooking, cleanliness-conscious cleaning, or energy-efficient refrigeration, Miele has something to suit your needs and elevate your home experience. By choosing Miele, you not only invest in premium appliances but also in a more sustainable and responsible way of living. To explore Miele's extensive range of products, visit Miele.co.uk.
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