Confit dug leg
Impressive main dish: Slow-cooked duck legs in duck fat with kale and amaretti, served with gnocchi. Perfect for special occasions.
Ingredients
- 25g sea salt
- 1/4 tsp cinnamon powder
- 1/2 teaspoon of ground coriander seeds
- 2 duck legs
- 250g duck or goose fat
- Bunch of thyme and rosemary
- 2 bay leaves
- 2 large kale leaves, stalks removed and discarded, torn into mouth sized chunks
- 4 amaretti biscuits
- 200g cooked sweet potato or pumpkin gnocchi
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