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Neven Maguire's Duck Confit with Crispy Veg

Neven Maguire's Duck Confit with Crispy Veg
Neven Maguire's Duck Confit with Crispy Veg

Neven Maguire's Duck Confit with Crispy Veg from Neven's Kilkenny Christmas.

Ingredients

Serves: 4

  • 4 Confit Duck Legs
  • 1 carrot, peeled
  • 1 parsnip peeled
  • 1 mango, sliced
  • 1 baby gem lettuce
  • 2 tbsp pomegranate seeds

Dressing

  • 50ml Highbank Orchard Syrup
  • 1 tbsp blamsamic vinegar
  • 2 tbsp soy sauce
  • 2 tsp sesame seeds
  • 1 tsp root ginger, grated
  • 25ml rapeseed oil
  • sea salt and freshly ground black pepper

Method

  1. To make the crispy vegetables, heat a deep-fat fryer filled with rapeseed oil to 170°C (340°F). If you don’t have a deep-fat fryer, heat a pot of oil, using a herb place it into the oil and it begins to crackle with the oil is heated enough.
  2. Using a potato peeler, shave the carrot and parsnip into thin strips or ribbons. Working in batches, deep-fry the vegetable strips for 30 seconds to 1 minute, until crisp and golden brown, moving during frying. Remove from the oil and place on kitchen paper.
  3. Preheat the oven 170°C (340°F).
  4. To heat the confit duck legs, heat a medium frying pan with a little rapeseed oil.
  5. Add the confit duck legs skin side down for 2-3 minutes and turn over to the flesh side for a further 2-3 minutes.
  6. Add the duck legs to an ovenproof dish lined with parchment paper and place in the oven for approximately 8 minutes to heat through.
  7. To make the dressing, in a small bowl mix all the ingredients together. Set aside until required.
  8. To serve, tear the baby gem lettuce and arrange on a plate followed by the sliced mango. Place the warmed duck leg on top. Sprinkle over the pomegranate seeds. Spoon over the dressing, and scatter the crispy fried vegetables.