DUCK CONFIT ON A BED OF SPICED RICE
This recipe was inspired by Rick Stein’s Secret France, where he visited a lady in Périgord who made the most incredible looking slow cooked duck confit legs co
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Ingredients
- 2 DukesHill Confit Duck Legs
- 2 aubergine
- 4 tbsp pomegranate molasses
- 120g rice, cook rice according to packet instructions
- 1 onion, roughly chopped
- 4 tbsp crème fraiche
- 1 large garlic clove, grated
- 1 lemon, juice
- 4 tbsp olive oil
- 1 tsp butter
- 1 tsp ground cumin
- 1 cinnamon stick/1 tsp ground cinnamon
- pistachio nuts, to garnish
- 2 tbsp pomegranate seeds, to garnish
- 10g fresh parsley, chopped
- salt & pepper, to season
- 250g cherry tomatoes
- 2 garlic cloves, peeled
- 300ml olive oil
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