Duck Bonbon's Confit Shallot
Ingredients
Duck Bon Bon - 8 – 10 balls
Duck Bone Broth 1 sachet
Duck legs 2
Orange 1
Sprig of thyme
Bay leaf
Star anise
Rapeseed oil
Eggs
Flour
breadcrumbs
Caremilzed shallots:
Banana shallots 3
Sea salt
Coarse black pepper
Rapeseed oil
Christmas slaw:
Raw fennel shaving 1
Raw Beetroot batons
Chopped chives
Fresh pear batons
Chopped chives
Whole lemon
Sea salt
Coarse black pepper
Preparation
Making the duck Bon Bons:
Season the duck legs with salt & pepper. Fry the legs both sides until golden.
Remove the legs from the frying pan & place into the pressure cooker.
Deglaze the frying pan with the juice & zest of 1 orange. Add 1 sachet of the Duck ginger lime Bone Broth.
Add the Bay leaf, thyme & star anise.
Add the liquid to the pressure cooker. Cook for 50minutes.
Once cooked remove legs & pull the cooked meat from the bone removing fat & any grizzle put to one side.
Strain the cooking juices into a clean pan & reduce by ½. Once reduced mix with the pulled duck meat.
Mix in the caramelized shallots, fresh chopped parsley, chopped dried cranberries & chopped orange zest.
Leave to chill & roll into 30g balls.
Roll the duck balls in flour, egg & breadcrumbs deep fry for 4minutes 170*c until golden in color.
Making the Caramelized shallot.
Slice the shallot finely. Fry in rapeseed oil for 20minutes until golden & soft ,season with salt & pepper.
Assemble 3 of the fried duck balls on a plate with a fennel, beetroot & comice pear slaw (optional). A spoonful of
Quince & pear relish