Duck Confit with Pinot Cherries and Roast Sweet Potato Mash - Moro Olive Oil

Name: Duck Confit with Pinot Cherries and Roast Sweet Potato Mash - Moro Olive Oil
Ingredients: Lunch , Dinner; 6-8 duck legs; 1/3 cup sea salt flakes; 1 small onion, grated; 2 garlic cloves, finely chopped; 1 tablespoon fresh thyme leaves; 1 litre Moro Tradicional Olive Oil; Pinot Cherries, for serving; Sweet Potato Mash, for serving; 1 ½ cups pinot noir wine; 2/3 cup sugar; 4 cloves; 1 tablespoon Moro Balsamic Vinegar; sea salt and freshly ground black pepper, to taste; 500g pitted fresh, frozen or morello cherries; 1.5 kg sweet potatoes (kumera), peeled and quartered; 6 cloves garlic, unpeeled; Moro Tradicional Olive Oil, for drizzling; ¼ cup Moro Frutal Extra Virgin Olive Oil; 01 Arrange duck legs in a single layer in a large non-metal dish.; 02 Combine salt, onion, garlic and thyme together and rub all over duck legs.; 03 Cover and refrigerate for 2 hours. Rinse salt from duck, pat dry with absorbent paper and arrange in a single layer in a large baking dish.; 04 Pour Moro Tradicional Olive Oil over duck legs and bake for 3 hours at 100°C until very tender.; 05 Allow to cool to room temperature then refrigerate until required.; 06 To cook, remove duck legs from oil and cook in a hot non-stick pan on both sides until skin is crisp and meat is heated through. Serve with Sweet Potato Mash, Pinot Cherries and syrup.; 07 Note: To keep duck confit for longer periods (several weeks) ensure the duck is kept in a non-metal dish and is totally submerged in oil.; 01 Heat pinot, sugar and cloves in a saucepan until dissolved then boil without stirring for 5-10 minutes until reduced by 2/3.; 02 Stir in vinegar and simmer a further 5 minutes. Season to taste.; 03 Pour over cherries and allow to cool, stirring occasionally.; 04 Allow to stand for at least one hour and serve with duck confit.

www.worldofmoro.com.au

Duck Confit with Pinot Cherries and Roast Sweet Potato Mash, infused with Moro Olive Oil. Savory and sweet perfection for special dinners.

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Ingredients

Lunch , Dinner
6-8 duck legs
1/3 cup sea salt flakes
1 small onion, grated
2 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
1 litre Moro Tradicional Olive Oil
Pinot Cherries, for serving
Sweet Potato Mash, for serving
1 ½ cups pinot noir wine
2/3 cup sugar
4 cloves
1 tablespoon Moro Balsamic Vinegar
sea salt and freshly ground black pepper, to taste
500g pitted fresh, frozen or morello cherries
1.5 kg sweet potatoes (kumera), peeled and quartered
6 cloves garlic, unpeeled
Moro Tradicional Olive Oil, for drizzling
¼ cup Moro Frutal Extra Virgin Olive Oil
01 Arrange duck legs in a single layer in a large non-metal dish.
02 Combine salt, onion, garlic and thyme together and rub all over duck legs.
03 Cover and refrigerate for 2 hours. Rinse salt from duck, pat dry with absorbent paper and arrange in a single layer in a large baking dish.
04 Pour Moro Tradicional Olive Oil over duck legs and bake for 3 hours at 100°C until very tender.
05 Allow to cool to room temperature then refrigerate until required.
06 To cook, remove duck legs from oil and cook in a hot non-stick pan on both sides until skin is crisp and meat is heated through. Serve with Sweet Potato Mash, Pinot Cherries and syrup.
07 Note: To keep duck confit for longer periods (several weeks) ensure the duck is kept in a non-metal dish and is totally submerged in oil.
01 Heat pinot, sugar and cloves in a saucepan until dissolved then boil without stirring for 5-10 minutes until reduced by 2/3.
02 Stir in vinegar and simmer a further 5 minutes. Season to taste.
03 Pour over cherries and allow to cool, stirring occasionally.
04 Allow to stand for at least one hour and serve with duck confit.
01 Combine sweet potatoes and garlic in a roasting pan, drizzle with Moro Tradicional Olive Oil and season. Roast at 200°C for 30-40 minutes until sweet potatoes are very tender.
02 Squeeze roasted garlic from skins and mash together.