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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.