Duck Confit with Mustard Mash and Savoy Mushrooms

A delightful dish from the head chef at Belfast's acclaimed Shu restaurant.


  • 4 fresh male duck legs
  • 1 l duck fat
  • for salt mix:
  • 100 g rock salt
  • 4 cloves of garlic (chopped)
  • 100 g fresh thyme (chopped)
  • 25 g white peppercorns
  • zest of 1 orange
  • 1 star anise
  • 2 cloves
  • for the mash:
  • 1 kg peeled maris piper potatoes
  • 100 g butter
  • 100 ml milk
  • salt and pepper
  • for the red wine sauce:
  • 250 ml red wine
  • 100 ml beef stock
  • 1 shallot
  • 4 mushrooms
  • 1 clove garlic
  • sprig of thyme
  • knob of butter
  • for the garnish:
  • 200 g savoy cabbage (blanched)
  • 400 g mixed mushrooms
  • 1 clove garlic
  • 25 g butter
  • 1 sprig of thyme


  1. For the Duck:
  2. Preheat oven to 130°C
  3. Remove the thigh bones. Mix all the salt ingredients together and rub well into the duck legs and marinate for 24 hours.
  4. Bring duck fat to the boil and remove from heat.
  5. Wipe the salt mix from duck legs and place in an oven-proof pan or casserole dish. Pour the duck fat over the duck legs, ensuring the duck legs are completely covered with the fat.
  6. Place into the oven for 5 hours until the meat is falling off the bone.
  7. Leave the meat to cool for an hour before serving. (At this stage the French would be happy to keep the confit for months before eating!)
  8. For the Mash:
  9. Chop potatoes evenly (about 2.5cm thick)
  10. Place in a pan, rinse then cover with salted water.
  11. Bring to the boil then simmer- cook until soft, strain the potatoes and leave for a few minutes.
  12. Mash the potatoes. Add the butter and milk.
  13. Add a spoon of Pommery (coarse-grain) mustard
  14. Season to taste.
  15. For the Red Wine Sauce:
  16. Slice the shallot, garlic and mushrooms.
  17. Heat the pan. Add butter and vegetables – season to taste and sweat until vegetables are soft.
  18. Add the red wine - reduce by 2/3.
  19. Add the beef stock, boil and reduce until correct consistency (it should coat the back of a spoon).
  20. Pass through a sieve and add a knob of butter taste.
  21. For the Mushrooms: Cook the mushrooms in a hot pan with butter, garlic and thyme - season and taste
  22. To Serve: Warm the duck if necessary, to melt the fat.
  23. Remove and place the duck legs in a frying pan of hot oil (about 1 cm deep) skin side down until crisp.
  24. Place the mash at the top of the plate, the mushrooms and cabbage at the bottom of the plate – place the duck on top of the cabbage and mushrooms. Pour the sauce around the duck.


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