Ingredients

Duck confit 6 duck legs with thighs, aka Marylands 3 cups duck fat or goose fat 2 teaspoons Kosher Salt or Maldon Sea Salt Freshly cracked Black pepper 4 Bay leaves 7 whole black peppercorns 2 whole cardamom pods cracked 3 Cloves 1 cinnamon quill 1 whole star anise Beetroot Spatzle 200 ml fresh beetroot juice 225 g Plain Flour 2 Eggs 1½ teaspoons Salt Pepper Parsley finely chopped- optional Choucroute 1 Bay leaf 9 juniper 3 star anise 1 stick Cinnamon 12 peppercorns 3 Cloves Garlic crushed 2 sprigs Thyme 100 g wet Salt 1 Savoy cabbage finely shredded 2 finely diced brown onions 300 ml duck fat 6 Slices pancetta 750 ml white wine such as Riesling Mustard Aioli 200 ml Aioli homemade or bought 100 ml Sour Cream 1 tablespoon French Seeded Mustard 1 tablespoon French Dijon mustard fresh ground Pepper chive finely chopped

Description

Duck ConfitTrim All The Excess Fat From Around The Edges Of The Duck Maryland’s. Gently Melt The Trimmings Together With The Duck Or Goose Fat And All Of The Spices Over A Low Heat On The Stove In A 5Lt Stainless Steel Pot Or Similar. (Do Not Overheat â

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