Duck Egg
& LEG

pancetta / pecorino / rocket

 
WEB-ImageClose-DuckEggyDuck.jpg
WEB-Image-DuckEggyDuck.jpg

Junk’s Jam

Serves 4

Hey!

Duck, duck, duck!! We’re all about the duck! Such a tasty little number if we do say so ourselves. The shredded duck is oozing with flavour and matches perfectly with the crispy bacon shards. Don’t forget that perfectly cooked panko egg. With all that Junk you’d never know this is a salad! Enjoy!

Equipment…

>Hand Blender
>Deep Fat Fryer

The Recipe

Stage #1
>the PREP

Confit Duck Leg 

Duck Cure

3 Barbary Duck Legs
150g Rock Salt
100g Caster Sugar

Duck Confit

1 Carrot
1 White Onion
4 Garlic Cloves
1/2 Leek (White Part)
1 Celery Stalk
100g Red Wine
1 Star-Anise
1 Tsp Pink Peppercorns
4 Sprigs Thyme
2 Sprigs Rosemary
1 Tsp Ground All Spice
250g Duck Fat or Vegetable Oil

Tin Foil

  • Mix the Salt & Sugar together and rub it all over the Duck Legs - Leave in the fridge to cure for 3 hours.

  • Pre-heat the oven to 140ºc.

  • Peel and roughly chop all of the veg for the Confit and place into a deep baking tray. Add in the Duck Legs, Red Wine, Aromats, Spices & Herbs and pour over the Duck Fat or Vegetable Oil - Cover the tray with two layers of Tin Foil.

  • Once the ovens hot, pop the tray onto the middle shelf and cook for 3 hours, or until the Duck is very tender and soft.

  • Once ready remove the tray and allow the Duck to cool in the liquid.  After, remove the fat and strain the liquid reserving for later. 

  • Very carefully remove the skin from the Duck Legs and save for later preparation. Remove the bones and gently flake down the meat. Reserve the meat for plating.

 
 

Duck Skin 

3 Pieces of Duck skin 

Maldon Sea Salt

Greaseproof Paper

  • Pre-heat the oven to 170ºc.

  • Place the Duck Skin in between two pieces of Greaseproof Paper and put onto a baking tray with another baking tray pressed down on top. Cook for 10 minutes or until the skin is all sexy and crispy.

  • Remove from the oven and let it cool - season with Maldon.

 
 

Red Wine & Duck Skin Vinaigrette  

This is a bit of a dirty vinaigrette, but trust us, it’s taaaaasty!

1 Piece of Crispy Duck Skin
2 Tsp Sherry Vinegar
1 Tsp Dijon Mustard
1/2 Lemon Juice
1 Tbsp Red Wine
150g Reserved Confit Oil

Table Salt

  • Place everything apart from the Oil into a measuring jug. Using a Hand Blender gently start blitzing away.

  • Slowly add the Oil whilst continuing to blitz until the mixture emulsifies and is nice and thick. It will look more like a weird gravy than a vinaigrette, but thats good, it’s what you’re looking for!

  • Season to taste and set aside for plating up.

 
 

Crispy Bacon

6 medium thick slices of Pancetta 

Greaseproof Paper

  • Preheat your oven to 180ºc.

  • Place your Pancetta onto Greaseproof Paper on a baking tray and cover with another sheet of Greaseproof and Tray on top (like the duck skin!) and put it into the oven. Cook for 15 minutes or until nice and crispy.

  • Remove and cool.

 
 

Duck Egg 

Do you need instructions on how to poach an egg? I really hope not because we’re not going to write down how to poach an egg - just youtube a video or summin’ and jobs a good un’. Failing that go on amazon spend £15 and buy one of those wee egg poaching pans. Wait several weeks for it to arrive. Use it once, and let it go foosty in the back of your cupboard. Best £15 you’ll ever spend.

4 Braddock White 
Duck Eggs (Preferably)
100g Panko Breadcrumbs
2 Whole Eggs
50g Flour

Ice Water

  • Soft poach your Eggs - nice runny yolk.

  • Refresh them in Ice Water.

  • Set up your pane station. Have one bowl with Flour, another bowl with two cracked whisked Eggs, and another with the Panko.

  • Coat your poached Eggs in the Flour, then dip it in the whisked Egg and then into the Panko - repeat to fully cover. Set to one side until you’re ready to cook.

 
 

Salad 

120g Wild Rocket
50g Water Cress
Handful Spinach 

80g Shaved Parmasan 

Kitchen Paper

  • Gently wash the salad and pat dry with Kitchen Paper.

Stage #2
>Cook it baby!

 

  • Heat your fryer to 180ºc.

  • Dress the salad in the Vinaigrette.

  • Warm the Flaked Duck Leg in a pan with a little bit of Butter, adjust the seasoning to your taste.

  • Drop the Pane’d Duck Egg in the Oil and cook for 3 minutes until golden brown. Remove, drain on Kitchen Paper, and season with Salt & Cracked Black Pepper.

Stage #3
>Assemble