- Fried until crispy & tossed with salad leaves e.g. rocket, radicchio, baby spinach, frisee etc. dressed with balsamic, truffle oil, macadamia nut oil, rice wine vinegar, sweet chilli, & served with wild mushrooms, mango slices, poached pear, polenta slices etc.
- Char grilled with crisp, fried pancetta & sage leaves, and pureed kumera.
- Confit of duck with braised cabbage, carrots & bacon.
- Warm shredded duck confit with braised lentils served at room temperature with brown bread & butter.
- Country bread spread with confit fat and cooked in the oven until glistening; grind of pepper and serve immediately.
- Duck rillete with spiced poached pears. To make duck rillete shred cold confit from the bone and form it into quenelles using two tablespoons or place it in ramekins and pour over melted duck fat and set it in the fridge and serve it with a little salad gherkins and or caper berries, with slices of fresh bread.
- Pan fried duck confit legs can be served as Peking Duck with steamed Chinese pancakes, batons of spring onions and cucumber and served with shop bought plum or hoisin sauce. Small Peking Duck pancakes make a great canape. *Chinese pancakes can be purchased from most East Asian Grocers, fresh or frozen.
The International Food Database
Where you can find different recipes around the world
http://ifooddb.blogspot.com/
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