ROAST DUCK WITH CHARRED CABBAGE AND GRAVY

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PREP TIME 15 minutes
COOK TIME 45 minutes
SERVES 2

INGREDIENTS

1 pack Luv a Duck Cooked Confit Duck Legs
1 onion diced
1 clove of garlic finely sliced
1 rasher of bacon diced
1.5 tablespoons tomato paste
1 tablespoon soy sauce
1 cup chicken stock
5 sprigs Thyme
½ a small savoy cabbage cut into 4 wedges
50g butter
2 tablespoons olive oil
Juice of 1 lemon

Roux for thickening gravy
1 tablespoon plain flour
1 tablespoon of chicken stock


METHOD

Step 1

Place duck legs on an oven tray. Roast at 180 degrees Celsius for 20 minutes. Keep the extra Duck stock that will be jellified in the pack for the gravy.

Step 2

Cook onion, bacon, garlic in a tablespoon of oil until onion is soft. Then add tomato paste, soy sauce and duck stock from the Luv a Duck cooked confit duck legs pack and simmer for 1 minute. Then add chicken stock and thyme and simmer for 10 minutes.

Step 3

In a small bowl make the roux by stirring together the plain flour and chicken stock until there are no lumps. Then stir this through to simmering gravy and simmer for another 5 minutes. Then strain the gravy through a strainer and return to the pot minus the bacon and onion bits.

Step 4

Melt butter in a frying pan with the olive oil and pan fry the cabbage wedges about 5 minutes each side or until cooked through. Just before serving squeeze the lemon juice over the cabbage.

To serve place cabbage wedges on the serving plate. Place the duck legs on top and drizzle a generous amount of duck gravy over the top.