Duck Rillette with Glazed Shallots And Chilli Dressing
| Yield: | 4 servings |
| Categories: |
| CONFIT | ||
| 4 | Duck Legs | |
| 1/2 | l | Duck or Goose Fat; (warmed) |
| 1 | sm | Onion; (chopped) |
| 1/2 | Head Garlic; (cut horizontally) | |
| 1 | sm | Leek; (chopped) |
| 1 | Stick Cinnamon | |
| 1 | Orange; (zest) | |
| 1 | 1 inch squar Root Ginger; (peeled and chopped) | |
| 1 | pn | Mixed or All Spice |
| DRESSING | ||
| 12 | sm | Shallots |
| 4 | Red Chillies; (de-seeded and | |
| ; chopped) | ||
| 30 | g | Caster Sugar |
| 150 | ml | Olive Oil |
| 50 | ml | Balsamic Vinegar |
| Seasoning |
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