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Duck confit with wild berry glaze and a parsnip and fennel purée

Ed Baines from Good Food Live
Creamy fennel and parsnip purée and crisp duck with a fruity glaze makes a dynamic and delicious duo from Ed Baines

Duck confit with wild berry glaze and a parsnip and fennel purée

Method

1. Lay the duck legs in a shallow dish and pour over the red wine. Add the remaining marinade ingredients and leave to marinate (overnight, if possible).

2. Remove the duck legs from the marinade and transfer them to a roasting pan. Save the marinade for the berry glaze.

3. Set the oven to 120°C/gas½. Cover the duck legs with the goose fat and cook for four hours. Leave to cool.

4. To make the purée, chop the fennel bulbs and cook them on a medium heat in a large pan of boiling, salted water until softened.

5. Peel and chop the parnsips, and cook in a seperate pan of boiling, salted water, until soft.

6. In a separate saucepan, melt the butter and cook the shallots and garlic until soft.

7. Add the fennel and parsnips and stir continuously until the vegetables soak up the flavour and most of the liquid has evaporated.

8. Transfer the mixture to a blender and blitz to a purée.

9. Add the cream, nutmeg and fennel seeds and season with salt and pepper. Mix well.

10. Purée the berries.

11. Heat the red wine marinade in a saucepan with the berry purée and the sugar. Bubble the mixture until it reaches a honey-like consistency. Brush this over the duck legs.

12. Increase the oven temperature to 200°C/gas 6 and cook the duck legs for 10 minutes. Remove the duck and keep warm.

13. De-glaze the roasting tray with the red wine and bubble until reduced by half.

14. Serve the duck set prettily on top of the purée and pour over the jus.

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Serves: 2

Prep: 50 min, plus overnight marinating
Cook: 4 hrs 30 min

Ingredients
2 ducks, legs
80g goose fat

For the marinade

125ml Red wine
1 pinch peppercorns
2 Bay leaves
1 handful Parsley, stalks
1 kirsch, shot

For the purée

1 bulb Fennel
3 Parsnips
50g Butter
2 Shallots, finely chopped
2 garlic clove, finely chopped
50ml single cream
1 pinch Nutmeg
1 pinch ground fennel seeds
1 pinch salt and fresh ground black pepper