Confit duck stockings recipe | Sainsbury`s Magazine
This recipe is courtesy of Martyn Nail, culinary director at The Dorchester. These duck stockings where introduced to his family when his grandmother was a housekeeper at Highclere Castle
Ingredients
- 2 x 320g sheets ready-rolled puff pastry
- Dr. Oetker Extra Strong Red Food Colouring Gel
- 2 egg yolks, beaten
- 1 x 530g pack Gressingham Bistro Style Duck with Port & Orange
- 1 tbsp vegetable oil
- 1 echalion shallot, finely chopped
- 1 apple, peeled, cored and finely diced
- ½ tsp Chinese five spice
- 30ml apple juice
- 100ml medium dry cider
- 1 cinnamon stick
- 1 x 200g jar Taste the Difference apple sauce
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