Confit Duck Leg Platter With Cranberry Sauce Recipe
These slow-cooked confit duck legs are served on fresh salad greens and paired with a tangy homemade cranberry sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Dutch oven
- Oven
- Saucepan
- Serving platter
Ingredients
- 8 duck legs
- 2 tsp sea salt
- 1kg duck fat
- 6 garlic cloves, crushed
- 2 sprigs of thyme
- 1 bay leaf
- 500g of cranberries
- 200g of caster sugar
- 1 unwaxed orange, zested and juiced
- 1 cinnamon stick
- 1 star anise
- mixed salad leaves
- 1 unwaxed orange, sliced into segments
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