DUCK WITH SPRING GREENS, BABY BEET & BACON SALAD & CHICKEN JUS
Chef Profile
![](https://www.cuisine.co.nz/wp-content/uploads/2018/10/Cuisine-Magazine-Recipe-Duck-with-Spring-Greens-Baby-Beet-Bacon-Salad-Chicken-Jus-1-747x1024.jpg)
tags:chicken jus, beet, bacon, ducks
Serves
4Preparation
Confit Duck 15 min, Spring Onions 10 mins, Chicken Jus 10 mins, Baby beet & bacon salad 20 minsCook
Confit Duck 3 hours, Spring Onions 15 mins, Chicken Jus 11 hours, Baby beet & bacon salad 10 minsIngredients
FOR THE CONFIT DUCK | |
4 duck leg and thigh joints | |
50g Maldon flaky sea salt | |
500g duck fat | |
2 bay leaves | |
1 teaspoon black peppercorns | |
2 bulbs garlic, halved | |
1 small bunch thyme | |
bread, to serve | |
FOR THE SPRING GREENS | |
olive oil | |
1⁄2 leek,sliced | |
1 small head Savoy cabbage, shredded | |
1 cup baby kale | |
1 cup peas (use fresh if available, but frozen peas can also be used) | |
butter | |
1 cup baby spinach | |
FOR THE CHICKEN JUS | |
1kg chicken carcasses | |
1 head garlic, cut in half lengthwise, unpeeled | |
1 large carrot, peeled and cut in chunks | |
2 red onions, unpeeled, quartered | |
500ml red wine | |
2 sticks celery, cut in chunks | |
4 bay leaves | |
1 handful of thyme | |
TO SERVE | |
FOR THE PICKLED BEETS | |
1 cup white wine vinegar | |
1 teaspoon mustard seeds | |
1 teaspoon white peppercorns | |
1⁄2 cup sugar | |
3 baby yellow and 3 baby red beetroot, peeled and finely sliced | |
2 tablespoons red- or white-wine vinegar | |
2 teaspoons Dijon mustard | |
4-6 tablespoons olive oil | |
8 pieces streaky bacon, diced | |
1 small head frisse, picked, washed and spin dried (also add any additional spinach or kale left over from making the spring greens) |
Any leftover duck confit can be turned into spring rolls and I’ll freeze the jus into ice cubes (it’s a long job to make it, so I like to make the most of it).
Instructions
1. | FOR THE CONFIT DUCK |
2. | Heat the oven to 130°C. Rub the duck with the flaky salt, put in a cast-iron casserole and cover with the duck fat. |
3. | Add the bay leaves and peppercorns, garlic bulbs and thyme and cook for about 21⁄2 hours, or until the meat is almost falling away from the bone. |
4. | Remove the confit duck legs from their fat. Put a frying pan on the stove until it is hot. |
5. | Add the duck, skin- side down, and cook for 4 minutes. |
6. | Turn the duck, cook for a further 4-5 minutes until the skin is golden brown, then serve with spring greens, chicken jus, baby beet and bacon salad and slices of french bread. |
7. | FOR THE SPRING GREENS |
8. | Add the olive oil to a medium-hot pan. |
9. | Add the leeks and fry gently for 2-3 minutes, then add the cabbage and cook for a further 5-6 minutes, finally adding the kale and peas and cooking for a further 3-4 minutes. |
10. | Add the butter and season with salt and freshly ground pepper. |
11. | Finish with the baby spinach, check the seasoning and serve immediately. |
12. | FOR THE CHICKEN JUS |
13. | Preheat the oven to 180°C. |
14. | Put the chicken bones, garlic, carrot and onions into a metal baking dish and roast for 1 hour, stirring every 20 minutes, until the chicken bones are golden. (It may take longer.) |
15. | Remove the bones and larger pieces of vegetable from the dish and put into a large pot, at least 4 litres in volume. |
16. | Drain the fat from the baking dish and discard, then put the dish on the hob and add the wine and remaining ingredients. |
17. | Bring the wine mixture to a rapid simmer, scraping all the bits off the bottom of the dish, then remove from the heat and add to the bones. |
18. | Cover the bones with 2 litres of cold water and bring to the boil. |
19. | Turn to a simmer, skim off any foam that rises, then put a lid on, slightly ajar, and simmer for 8-10 hours. |
20. | Strain through a fine sieve, then place the stock into a clean pan and boil until reduced to about 500ml. |
21. | Allow to cool. Store in the fridge, for up to 10 days, or freeze for up to 3 months. |
22. | FOR THE PICKLED BEETS |
23. | Put the vinegar, mustard seeds, peppercorns and sugar in a pan. |
24. | Bring to the boil, then allow to cool. |
25. | Put the beetroot into a dish keeping the colours separate, then pour over the vinegar. |
26. | Depending on how thickly you slice the beetroot, this can keep In a jar in the fridge for up to 2 weeks. |
27. | FOR THE VINAIGRETTE |
28. | In a small bowl, whisk together the vinegar and mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. |
29. | Season with fine sea salt and freshly ground black pepper. |
30. | The vinaigrette can be prepared ahead and refrigerated, in an airtight container, for up to 1 week. |
31. | TO SERVE |
32. | Cook the bacon over a medium heat until golden and crispy then drain on a paper towel. |
33. | Drain the beetroot from the pickling liquid, add bacon, toss this through the lettuce mixture with 3-4 spoons of dressing, season and serve. |
Photography Tamara West
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