Recipe: Salt Yard Group’s Slow Roasted Duck leg with Jerusalem artichokes

Published: 20 October 2015

This is a hearty winter dish using the best produce winter has to offer. The metallic flavour of the sprout tops works wonderfully with the hot mustard seeds and the richness of the duck.

Do ensure you buy good fatty duck legs, preferably free range. The slow roasting renders the fat down which you can reserve and use for roasting potatoes.

INGREDIENTS

Serves 4 as a tapa

2 free range duck legs, boned out
2 heads of sprout tops, picked of stalk and washed well
120 g Jerusalem artichokes, peeled and washed
10g black mustard seeds
Olive oil for cooking
Sea salt
Black pepper
1 sprig of thyme, picked
2 cloves garlic, crushed
15 g butter
75ml decent red wine

METHOD

  1. Firstly you need to salt your duck legs. Sprinkle them liberally with sea salt and the thyme and then rub over the garlic. Leave to cure for 2-4 hours, then wash well with cold water and pat dry.
  2. Pre heat an oven to 160oc.
  3. Now you need to roll the legs up into a cylinder and secure either with string if you are confident to do so or with readily available butchers ties. When the legs are secure season with salt and pepper and place in a roasting tin and then transfer to the pre heated oven for approx. 1.5 hours or until brown and tender.
  4. Whilst the duck is roasting boil the artichokes in salted water until tender. Drain well and slice each artichoke into 3 or 4 pieces. Reserve.
  5. 20 mins before the duck is ready cook the sprout tops in boiling salted water until tender. Drain well.
  6. Place the sliced artichokes in the roasting pan with the duck legs and season well. Roast them as you would potatoes, achieving a golden crispy exterior.
  7. When the duck and artichokes are ready remove from the roasting pan and rest in a warm spot. Drain the duck fat from the tin and reserve. Place the roasting tin on a high heat and add the red wine and a splash of water. Deglaze with a spatula as you would for traditional gravy and reduce to about half. Season well to taste. Heat the butter in a sauté pan until lightly foaming; add the mustard seeds and the sprout tops and stir well until thoroughly heated through and the mustard seeds start to pop. Remove.
  8. Remove the ties from the duck and slice each leg into 8. Divide the greens, artichokes and duck between 4 plates and spoon over the gravy. Serve.

www.saltyardgroup.co.uk

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