From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
4 tblsp follain marmalade
1 tblsp cointreau
2 tblsp dark soy sauce
2 tblsp balsamic vinegar
2 tblsp light muscovado sugar
2 tblsp tomato ketchup
1 tsp chopped fresh thyme
225 ml beef stock
6 cooked duck legs (silver hill)
2 tblsp rapeseed oil
1 tblsp softened butter
2 tblsp rapeseed oil
1 red onion (thinly sliced)
2 garlic cloves (crushed)
1" piece fresh root ginger (peeled and cut into strips- julienne)
100 g beech mushrooms (trimmed)
400 g baby pok choi
1 tblsp oyster sauce
1 tblsp light soy sauce
2 tsp toasted sesame seeds
handful fresh coriander leaves
maldon set salt and freshly ground black pepper
1 segmented orange and chopped fresh flat-leaf parsley, to garnish
To make the marmalade sauce, place the marmalade and Cointreau in a small pan with the soy, vinegar, sugar, ketchup, thyme and stock. Bring to the boil, then reduce the heat and simmer vigorously for 5 minutes or until the mixture has thickened to a sauce consistency which coats the back of a spoon. Season to taste, then pass through a sieve, discarding the thyme into a clean pan. Reheat gently and use as required. This quantity makes about 200ml in total.
To prepare the pak choi, heat the oil in a wok or deep heavy-based frying pan. Add the red onion, garlic, ginger and stir-fry for 1 minute. Add the beech mushrooms to the pan and continue to stir-fry for 2-3 minutes until tender. Tip in the baby pok choi and stir-fry for another minute, then sprinkle over a tablespoon of water, reduce the heat and steam-fry for another 2-3 minutes until tender. Add the oyster sauce and soy sauce and toss together briefly until just combined, then scatter over the sesame seeds and toss to combine. Keep warm
Meanwhile, prepare the duck confit, heat a heavy-based frying pan. Add the rapeseed oil and butter and arrange the duck confit skin-side down in the pan. Reduce heat and cook for 5 minutes, turn over and heat for another 5 minutes. The skin should be crispy and golden brown and the flesh warmed through.
To serve, spoon the pok choi and mushroom stir-fry in the center of the plate, carefully arrange the crispy duck confit on top. Drizzle around the marmalade sauce and garnish with the orange segments and flat leaf parsley to serve.