In the Kitchen with Des Harris: Crispy duck confit with kumara & pickled red cabbage
Considered one of the finest French dishes, duck confit has been on the menu for centuries. Chef Des Harris has given this classic recipe a colorful Kiwi twist, with purple kumara and pickled red cabbage. The duck has been slowly cooked in the NEFF steam oven, leaving it lovely and succulent. This dish will be a definite win on the dinner table.
Serves 4
Cooking time: 1 hour, broken into 2 timings to allow for the slow cooking of the duck
DUCK CONFIT
INGREDIENTS
- 4 duck legs
- 1 garlic clove
- 1 tsp thyme, finely chopped
- Sea salt
- Black pepper
METHOD
Marinate the duck legs with the garlic, thyme, sea salt and a little cracked black pepper
Vacuum pack the duck legs into doubles on 100% pressure
Place the bags so the skin side is facing downwards and cook on 85 degrees 100% steam for 8 hours
Place the duck straight into the fridge to cool down
Once cool remove the duck from the bags, draining the fat in a colander (you’ll need it later). Pat off excess fat with a paper towel
SOUSVIDE PURPLE KUMARA
Peel & cut one large kumara into even ¾ cm slices
Vacuum with a little olive oil on 100%
Steam at 85 degrees at 100% moisture for approximately 20 minutes
PICKLED RED CABBAGE
INGREDIENTS
- 200g cider vinegar
- 200g sugar
- 400g water
- ¼ head of red cabbage thinly sliced & washed
METHOD
Heat the sugar, vinegar and water together until sugar dissolves
Allow to cool before submerging the cabbage in the liquor
Store in the refrigerator for a few days before using
FINISHING THE DISH
Pre-heat the oven to 230°C bottom heat, with the rack set at the lowest level
Heat a large heavy-based frying pan or skillet on induction setting 7 until hot
Sprinkle in a little sea salt and a drop of olive oil, and place the duck skin side down into the pan
Transfer the pan to the oven
Cook for approximately 6 minutes until the skin of the duck leg is crispy and the flesh heated through
Meanwhile, heat another non-stick pan and add a splash of the fat set aside from the cooking of the duck. Add the kumara slices to the pan and cook on induction setting 7 until they are nicely caramelized
Drain the duck and kumara on paper towels and plate with a pile of pickled red cabbage, garnished with chive flowers and a splash of jus
