Andrew Nutter

Owner, Nutters Restaurant

I can’t wait to get it back and play around with it in the kitchen

  • Andrew Nutter spent the day with me and couldn't keep his hands to himself.

Honey Glazed Duck Leg Confit with Wasabi & Sesame, Asian Slaw and Coriander Oil

Serves 4

Ingredients

4 duck legs
8 tbsp salt
500ml goose fat

 Glaze
1 tbsp Santa Maria Wasabi & Sesame
2 tsp Dijon mustard
200g honey

 Asian Slaw
¼ small white cabbage finely shredded
1 tsp fresh root ginger finely chopped
1 tbsp soft brown sugar
1 tbsp white wine vinegar
Juice of 1 lime
Santa Maria Chili Explosion

 To finish
Coriander oil

Method

Duck leg confit:

• Rub the duck legs with the salt and leave in the fridge overnight
• The following morning, wash the salt off and place duck in a small, deep baking dish and cover with goose fat
• Place in 120 °C oven for 2½ hours or until when you pull a bone it comes out clean
• Once cooked, remove from fat and discard remaining bones but leave the main one for presentation
• To make the glaze, combine honey, mustard and Wasabi & Sesame
• Spoon glaze over each duck leg and grill until golden, keep basting the duck throughout the process
• Make the Asian slaw by combining cabbage, ginger, sugar, vinegar and lime, add Chili Explosion to taste
• To serve, place a generous spoonful of slaw on each plate, place the duck on top and finish with a spoonful of coriander oil