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Duck Bonbon's Confit Shallot


2 Servings

Duck Bonbon's Confit Shallot


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


Making the duck Bon Bons:

  1. Season the duck legs with salt & pepper. Fry the legs both sides until golden.

  2. Remove the legs from the frying pan & place into the  pressure cooker.

  3. Deglaze the frying pan with the juice & zest of 1 orange. Add 1 sachet of the Duck ginger lime Bone Broth.

  4. Add the Bay leaf, thyme & star anise.

  5. Add the liquid to the pressure cooker. Cook for 50minutes.

  6. Once cooked remove legs & pull the cooked meat from the bone removing fat & any grizzle put to one side.

  7. Strain the cooking juices into a clean pan & reduce by ½. Once reduced mix with the pulled duck meat.

  8. Mix in the caramelized shallots, fresh chopped parsley, chopped dried cranberries & chopped orange zest.

  9. Leave to chill & roll into 30g balls.

  10. Roll the duck balls in flour, egg & breadcrumbs deep fry for 4minutes  170*c until golden in color.

Making the Caramelized shallot.

  1. 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

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