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Ingredients

• 4 wild duck, jointed into legs and half crowns
• 8 tbsp confit salt, (see Cooks note below)
• 100 g duck fat
• 1 carrot, roughly chopped
• 100 ml water
• 100 ml white wine
• 1/2 heads garlic
• 2 tbsp sherry vinegar
• 125 ml chicken stock, or other poultry stock

• 50 g duck fat
• 1 onion, sliced
• 1 carrot, sliced
• 1 Savoy cabbage, shredded

• 12 small shallots, chopped
• 1 heads garlic
• 1 tbsp duck fat
• 1 sprigs thyme

Description

Chris Galvin Dishes Up The Perfect Winter Meal For Duck Lovers

UK TV