Confit Duck with Parsnip Purée, Roasted Figs & Red Rice
June 10, 2015
"I love duck, but this is an easy recipe that can also be used with pan roasted chicken legs or pork fillet. For extra flavour I find that rubbing it with 5 spice ties in very well with this recipe." - Benjamin Conroy, Forbidden Foods Chef
Serves: 4 | Prep Time: 10m | Cook Time: 25m
- ½ cup of Forbidden Red Rice - 3 tbsp olive oil - ½ onion chopped - 2 garlic cloves roughly chopped - 2 parsnips peeled - 5 thyme sprigs - 1 bay leaf - 3 cups chicken/veg stock - 4 confit duck legs* - 4 figs - ½ cup red currant jelly - Salt and Pepper
Preheat oven to 200°C Top and tail the parsnip and cut into smaller pieces.
In a heavy based saucepan heat the olive oil over medium heat and sauté the onion and garlic until soft. Add the thyme, bay leaf and enough stock to cover and simmer until the parsnip is soft and liquid has nearly evaporated. Turn off heat and remove thyme and bay leaf. Blend to fine puree, taste, and season and set aside.
Place the duck legs skin side down in a non-stick fry pan on the stove over medium heat and allow to slowly heat (this will render out any excess fat) when a nice colour is present on the skin turn the legs over and place in the oven for 5-10 minutes.
Heat a fry pan until nearly smoking. Halve figs and place in the fry pan face side down for about 2-3 minutes or until well coloured. Turn the pan off and leave the figs to cool.
In a saucepan heat the red currant jam with a couple of tbsp of water and the forbidden rice. Allow to come to a simmer and add some extra water if it is too thick.
To serve place the parsnip puree down on the base of the plate, followed by the duck leg and 2 halves of caramelised fig. Spoon over Forbidden rice and red currant glaze and serve.
* Note: Confit duck legs can be found at any good gourmet grocer.
Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.