confit duck leg with shoestring fries and plum ketchup

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Confit duck leg with shoestring fries and plum ketchup

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Meltingly tender duck and a tangle of crisp potatoes (fried in the same delicious fat) are paired with a sweet, tangy plum sauce. Don’t be put off by the time it takes to prepare the confit duck – it’s effortless and can be done in advance.

Ingredients

1 tsp chinese five-spice

25g sea salt flakes

4 duck legs

640g goose or duck fat, melted

250g floury potatoes

For the ketchup

1 tbsp vegetable oil

½ onion, chopped

2 garlic cloves, chopped

1 red chilli, deseeded and chopped

5cm piece fresh ginger, chopped

500g plums, pitted and chopped

80g light brown sugar

4 tbsp rice wine vinegar

1 tbsp runny honey

2 tbsp tamari or light soy sauce

1 tsp chinese five-spice

Directions

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Meals & Dishes

Confit duck leg with shoestring fries and plum ketchup

Ingredients

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