Fancy just got fast with our beautiful Individual Duck Confit legs from French master Jean Larnaudie.
(serves 2)
Ingredients
- 2 Jean Larnaudie confit duck legs (room temperature)
- 1 baguette
- 15g shelled unsalted walnut halves
- 2 blood oranges
- 50g watercress or mixed greens
Method
- Preheat the oven to 180 degrees, place your roasting tray in the oven to also warm up.
- Place the duck legs skin side up in the tray including any extra fat.
- Roast until brown and crispy, around 10-15 minutes.
- Meanwhile cut 10 chunky slices of baguette and heat with the walnuts and some oil (or extra duck fat) in a hot pan to toast and get golden.
- Top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).
- Dress the leaves with a little olive oil, and mix the orange through the leaves, season well.
- Now it's time to plate up.
- Put the leaves with orange in the center of the plates, place the baguette slices around the plate.
- The duck legs can rest on the greens with the walnuts sprinkled on top.
Recipe inspired from Jamie Oliver