Chettinad x France
Chettinad duck confit with pepper jus
Duck cooked low and slow until it gives up, then handed a Chettinad pep talk. Crackling skin, zero regrets.
300 minTime
50 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original831kcalsame
50 gproteinsame
5 gfibresame
300minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the pepper, fennel, star anise, cloves, cinnamon and chillies on low heat for 2 minutes and grind. Mix half with the salt, rub over the duck and chill for 2 hours.
- 2Heat the oven to 140°C. Rinse off the cure and pat dry. Pack the legs snugly in an ovenproof dish with the garlic, curry leaves and bay, cover with melted duck fat and bake 2 1/2 hours.
- 3Boil the sweet potatoes in salted water for 15 minutes, then mash with ghee, milk and salt.
- 4For the jus, heat 1 tbsp of the duck fat in a pan on medium heat. Cook the shallots 3 minutes, add the remaining spice powder for 30 seconds, then the stock, jaggery and tamarind water. Reduce by half, about 10 minutes.
- 5Take the jus off the heat and whisk in the cold butter.
- 6Lift the legs from the fat. Crisp them skin side down in a hot pan on medium high heat for 5 minutes.
Serve it like this
Spoon a neat bed of sweet potato mash, rest the crisp duck leg on it, pour the pepper jus in a ring around and top with fried curry leaves.
