2 confit duck legs, meat picked
off the bone
1 small pineapple, peeled,
chopped into batons, 5mm thick
100g pancetta, 1cm x 1cm cubes
4 small eschalot, finely diced
1 garlic clove, crushed
2 tbs raspberry vinegar
1 tbs Dijon mustard
1 tbs maple syrup
½ cup grapeseed oil
2 cups shredded young kale
leaves, stems removed
½ cup fermented red cabbage
50g yellow frisée lettuce, picked,
½ bunch Thai basil, chopped
2 duck legs
100g sea salt
2 tbs eight-spice powder
3 sprig thyme
1 bay leaf
1kg duck fat
2½ tsp juniper berries
5 star anise
2 tsp cloves
1 tsp white peppercorns
½ tsp cardamom seeds
1 large cinnamon quill
1 small pinch saffron
2 tsp Murray River Salt Flakes
1. Grind all the spices to a fine powder in a spice grinder, or mortar and pestle.
2. Toast the ground spices in a large frying pan over a medium heat, Induction setting
6 until fragrant (2-3 minutes). Allow to cool.
3. Store in an airtight container and use as required.
1. Sprinkle each duck leg with salt, eight-spice powder and the herbs. Leave to cure for
2 hours in the refrigerator.
2. Wash and pat dry. Place a resting rack in a medium sized gourmet oven dish.
Place the duck legs on top ensuring to stretch the skin to cover the whole leg.
3. Cover with duck fat and confit in the Oven on Conventional at 110°C on shelf position 2
for 6-8 hours. The meat should nearly fall of the bone. Once cooked, carefully drain on
a resting rack and leave to chill in the refrigerator.
4. Pick the meat off the legs and keep in a container until needed.
1. In a medium sized saucepan, bring to boil the kombucha, sugar, vinegar
and star anise on high heat, Induction setting 8.
2. Turn off the heat, and add the pineapple and leave to macerate for at least
30 minutes, but preferably overnight.
1. Pre-heat a non-stick frying pan on medium heat, Induction setting 5-6.
Heat the duck and warm the diced pancetta.
2. Add the eschalots and garlic and cook for a further 30 seconds. Do not burn the
eschalots and garlic.
3. Turn up the heat to Induction setting 8 and deglaze with the vinegar, maple syrup
and oil. Season with lemon juice and mix with the kale, pickled pineapple
and fermented red cabbage.
4. Remove and slide the warm salad into a large bowl, add the frisée lettuce
and basil, season well and serve on a shallow platter.