CONFIT DUCK WITH ROASTED MANGO

Serves 4

Duck confit is a classic for one reason — it’s delicious. I think it’s one of the two favourite duck dishes in the world hands down (the other being Peking duck, of course). The meaty flesh soaks up the duck fat, becoming tender and rich, and the long, slow cooking enhances the great flavour and texture of the duck. Although I do like duck rare, I don’t believe it ever compares with the rich flavour derived from the meat being well cooked. I garnish this dish with mangoes in summer, figs in early autumn and sautéed apples in winter, but any fruit that has a nice sweet-acid balance goes well with the rich duck meat.

At the restaurant we vacuum-seal the duck and its fat in a Cryovac bag and steam it in our Combi Oven at 70°C (158°F) for 6 hours until it’s tender. I’ve included an alternative method to simulate this slow-cooking process at home.

You will need to begin this recipe the day before.

2 x free-range or organic whole ducks

1 litre (35 fl oz/4 cups) warmed duck fat

1½ tablespoons extra virgin olive oil, plus extra for drizzling

2 mangoes, cheeks removed &peeled

1 tablespoon apple balsamic vinegar

sea salt & freshly ground black pepper

MARINADE

8 small red eschalots, sliced

8 garlic cloves, sliced

2 large handfuls flat-leaf (Italian) parsley leaves

1 small handful thyme leaves

1 small handful rosemary leaves

125 g (4½ oz) fine sea salt

60 g (2¼ oz) white peppercorns

To make the marinade, pound all of the ingredients together in a mortar with a pestle or process in a food processor to a coarse paste.

To prepare the ducks, working with one at a time, remove the neck, wishbone and wing tips and discard. Halve lengthways, using kitchen scissors to cut down both sides of the backbone. Discard the backbone. Rub the marinade into the skin and meat and refrigerate for 24 hours to marinate.

The next day, wipe the excess marinade off the duck halves and place in a saucepan large enough to fit the duck halves snugly. Cover with the duck fat and place over low heat. Attach a thermometer to the side of the pan to keep check of the temperature — you want it to be 70°C (158°F). Cook for 6 hours.

Preheat the oven to 180°C (350°F/Gas 4).

In an ovenproof frying pan large enough to fit the duck breasts and legs, heat the olive oil. Add the duck, skin-side down, then place in the oven and roast for 10 minutes.

Turn the duck over, add the mango cheeks to the pan and return to the oven for a further 6 minutes.

Remove from the oven and place the duck on a chopping board. Cut the legs in half at the joint where the thigh and leg meet. Place the legs on serving plates.

Remove the breast from the bone and slice. Place on the legs. Place a mango cheek next to each duck and drizzle with the apple balsamic vinegar and olive oil. Grind over a good amount of pepper and sprinkle with salt.