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Duck leg confit, nicola potato and sage cake recipe

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Cuisine: French
Servings: Serves 4
Cooking Time: More than 1 hour
Course: Main

Ingredients

1 tablespoon cornflour
1 bunch sage chopped
1kg local organic Nicola potatoes
1 local free-range egg
salt and pepper
4 duck legs
500ml blended olive oil
2 heads of garlic
1 tablespoon peppercorns
5 bay leaves (garnish)
6 fresh figs
150g rocket

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Preparation

Peel the potatoes and place into a pot, cover with cold water and then boil until tender. Strain and rest until cool. Crush by hand, add egg, cornflour, sage and salt and pepper. Press the mix into a 10cm cutter and deep fry until golden.

Place the duck legs in a deep baking tray. Add 2 heads of garlic, cut in half. Season with salt and pepper, add 3 bay leaves and cover with oil. Bake at 180°C, uncovered, for 2½ hours.

Cut the figs in half lengthways, place on an oven tray, drizzle with oil, season and grill until hot. Place the potato cake in the middle of the plate, top with rocket and then the duck leg. Add grilled figs and fresh bay leaf garnish.

If you enjoyed this Duck leg confit, nicola potato and sage cake recipe then browse more French recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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	Restaurant	Book Online	Suburb
1.	Perrins Restaurant		Glen Iris
2.	Morning Star Estate		Mt Eliza
3.	Breizoz French Creperies		Williamstown
4.	LA Chaumiere		Darwin
5.	Le Provencal		South Hobart
6.	Lebrina		New Town
7.	Arc of Iris		Margaret River
8.	The Loose Box		Mundaring
9.	Petaluma's Bridgewater Mill		Bridgewater
10.	Penfolds Magill Estate Restaurant		Magill

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Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

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