This dish is a rich and flavourful featuring tender aged duck, complemented by the tangy sweetness of tamarind and the earthy crunch of turnip which gives an unforgettable fusion of savoury and sweet.
Cooking Time 30-45
Portions
4
Ingredients
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Ingredients
g Flour
g Unsalted Butter
g Duck Fat
g Turmeric
g Sugar
g Sazon Orange (if there's no sazon
g salt
g Cold Water
2 Confit Duck Legs
1 litre Jus
12 Shallots, sliced
2 Leeks, sliced
4 Carrots, sliced
6 Garlic cloves
g Jerk Paste
g Tomato Paste
g Ketchup
g Diced Pickled Carrot
g Chopped Thyme
g Maldon Salt
1 Packet Baby Spinach Chiffonade
g Tamarind (out of shell)
7 litres Water
g Sugar
ml Lemon Juice (if needed)
g Xanthan Gum
Method
1
Step 1
For the Patty Dough: Place butter and flour in a blender along with seasonings.
2
Step 2
Blend until it resembles a crumbly texture, then add water slowly.
3
Step 3
Remove, knead by hand, add flour to dust, then wrap in clingfilm.
4
Step 4
Rest for 2hrs in the fridge before using.
5
Step 5
For the Duck Leg Mix: Sweat shallots, sliced carrots, garlic and leeks with jerk paste in little oil, then add the jus, duck, tomato paste and ketchup. Cook for 4 mins.
6
Step 6
Add the pickled carrot, spinach, chopped thyme and salt.
7
Step 7
For the Tamarind Puree: Place the tamarind, 4 litred water and sugar to summer for 20 mins while whisking occasionally, once the meat from the tamarind starts to release from the seeds, strain onto a steamer tray with holes
8
Step 8
Using a scraper, pass through to take any pulp away, then return to the pan with the other 3 litres of water and repeat the process, once the seeds have little flesh left on them, place the tamarind pulp to cook out slowly on a low heat for 45 mins to thicken and intensify the flavour.
9
Step 9
Then add to a blender, add xanthan gum and lemon juice. this can be stored in the fridge until ready to use.