Duck Two Ways - Duck Confit Salad and Duck with Mulberry Sauce
Duck confit is easier than you think to make at home and this Duck with Mulberry Sauce recipe is also simple to rustle up!
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Cooking tools:
- Roasting pan
- Oven
- Refrigerator
- Stove
- Skillet
- Saucepan
- Kitchen scale
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Tongs
- Plate
- Spoon
- Kitchen timer
- Paper towel
Ingredients
- 4 duck legs
- small bunch thyme
- 15g table salt
- 2 cloves garlic
- 500g duck fat
- 2 tbs runny honey
- 1 butterhead lettuce
- 1 bunch watercress
- 100g pecans
- 100g blue cheese crumbled
- 12 large Croutons cooked in duck fat
- 100ml veg oil
- 1 tsp Dijon
- Salt
- pepper
- Splash of water
- 1 duck crown, scored
- 100ml madeira
- 300ml veal jus
- 100g mulberries
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