Confit Duck, roasted butternut squash, aubergine, tzatziki and land cress

Ingredients

4 duck legs skin on (see stage 1 for the advanced preparation)

1 tablespoon Duck Fat

I large garlic cloves crushed

Maldon Sea Salt Flakes & Pepper

Persillade (if you do not have persillade, a dry rub of parsley, garlic powder, onion powder)

2 teaspoons balsamic vinegar

1 large Carnival squash (circa 20cm diameter)

2 teaspoons Za’atar

Ingredients for the Tzatziki (prepare in advance the night before)

150g Greek yoghurt

1/2 cucumber

2 crushed garlic cloves

1 tbsp olive oil

1 tsp lemon juice

1 tsp chopped fresh mint

1/2 tsp salt

Pepper to taste

Method for the Tzatziki

Cut the cucumber in half lengthways and de-seed using a teaspoon, then coarsely grate.

Place grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of the cucumber this will allow the cucumber to drain for approximately 1 hour, or until all the water stops dripping out of the cucumber (whichever is first).

Combine all the remaining ingredients and mix thoroughly.

I find if you prepare the night before the flavours combine but give it a good stir before using.

Method for the Duck - Stage 1

Put the crushed garlic and the duck at in a small bowl and mix well. Rub the duck legs all over with the duck fat mix, season well all over with salt and pepper (making sure the skin is well salted) and set aside for 3 hours. Sprinkle over the persillade or parsley mix.

Stage 2 – Heat the oven to 190°C fan oven 170°C degrees - Cooking time approximately 2 hours depending on size of the duck

Place the duck legs in a small heavy, lidded casserole pan make sure the duck is fairly tightly packed and place in the oven for 1 hour 30 minutes allowing to cook in their own fat.

After 1 hour 30 minutes start on squash

Method for the Squash & Aubergine

Cut the squash into 12 wedges skin on, removing the seeds and loose flesh, drizzle a little olive oil in a large roasting tin and drizzle a little more on top of the squash. Sprinkle with Maldon sea salt flakes bake for 25 minutes.

Cut the aubergine on the into 1cm thick rings and then halve into half-moons you will need 12 pieces, score each piece with a cross hatch pattern and place on some kitchen roll and press to remove excess moisture. Place on a baking tray drizzle with olive oil and sprinkle with a little Za’atar roast for 20 minutes

Place 3 pieces of the squash, skin side out in the centre of the plate to make a ring on each join add a slice of aubergine.

Fill the ring with land cress and a large dollop of tzatziki and then add the confit duck leg

Et voila

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