Confit of duck with roasted plums, spinach, and baby leeks - Harrison Catering
Indulge in a festive twist on duck confit with plums, roast potatoes, and baby leeks. Enjoy a delightful Christmas meal with this unique recipe.
Ingredients
- 6 duck legs
- 1 tin goose fat (1 ltr)
- 1 chopped shallot
- 5 thyme sprigs
- ½ head garlic
- 2 tsp cracked black pepper
- 12 cooked new potatoes
- 3 plums cut into quarters
- 6 baby leeks
- 200g cooked baby spinach
- Balsamic vinegar to drizzle
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