- 4 duck legs
- 8 tbsp salt
- 500ml goose fat
- Glaze
- 1 tbsp Santa Maria Wasabi & Sesame
- 2 tsp Dijon mustard
- 200g honey
- Asian Slaw
- ¼ small white cabbage finely shredded
- 1 tsp fresh root ginger finely chopped
- 1 tbsp soft brown sugar
- 1 tbsp white wine vinegar
- Juice of 1 lime
- Santa Maria Chili Explosion
- To finish
- Coriander oil
Andrew Nutter’s Honey Glazed Duck Leg Confit with Wasabi & Sesame
Andrew Nutter’s Honey Glazed Duck Leg Confit with Wasabi & Sesame
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give Andrew Nutter's honey glazed duck leg confit with wasabi and sesami recipe a try? Nutter loves Maria and how versatile she is. Andrew Nutter’s Honey Glazed Duck Leg Confit with Wasabi & Sesame, Asian Slaw and Coriander Oil recipe
Ingredients
Method
Rub the duck legs with the salt and leave in the fridge overnight
The following morning, wash the salt off and place duck in a small, deep baking dish and cover with goose fat
Place in 120 °C oven for 2½ hours or until when you pull a bone it comes out clean
Once cooked, remove from fat and discard remaining bones but leave the main one for presentation
To make the glaze, combine honey, mustard and Wasabi & Sesame
Spoon glaze over each duck leg and grill until golden, keep basting the duck throughout the process
Make the Asian slaw by combining cabbage, ginger, sugar, vinegar and lime, add Chili Explosion to taste
To serve, place a generous spoonful of slaw on each plate, place the duck on top and finish with a spoonful of coriander oil
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