Duck Confit, fondant potatoes Kyona Cress and blackberry

Koppert Cress

Koppert Cress

Standard Supplier 4th October 2021
Koppert Cress

Koppert Cress

Standard Supplier

Duck Confit, fondant potatoes Kyona Cress and blackberry

80 min

Makes 4 portions


  • Kyona Cress 2 punnets Duck leg comfit 4 legs Baking potato 4 medium Duck stock 1 lit Red wine 200ml Butter 100g Rapeseed oil 30ml Blackberries 24 pieces Purple spring onions 4 pieces Fine salt 2 pinch
  • White ground pepper 1 pinch


fondant potatoes

• Cut out the fondant from the potato with a round pastry cutter and season
• Put the butter and oil in a hot saucepan and seared the fondant on both sides.
• Add the hot Duck stock in the pan and finish the cooking process in an oven at 180C.
• It should take around 30 to 40 minutes depending on the size of the potatoes.
• Once cooked, remove the potato and set aside.

duck and spring onions

• Trim the excess of fat from the duck leg comfit, score the skin and reheat in a hot oven at 220C for 20 minutes.
• Once ready, take out of the oven and use the flame of a blow torch to make a burned effect on the skin.
• Trim and steam the purple spring onions for 10 minutes.
• Once cooked, cut the onion into two sideways, ready to serve.

sauce and plate dressing

• Skim, pass and reduce the duck stock (from the potato fondant) to a demi glass.
• Reduce the wine by half separately and add to the demi-glace to make the sauce.
• Reduce to the right consistency and season to taste.
• Dress the plate using the freshly pick blackberries, the potato fondant, spring onion, duck leg, sauce and Kyona Cress.

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