Slow Cooked Duck Leg with Sweet Tamarind Pickled Rhubarb
The outdoor rhubarb season is in full swing. The combination of rhubarb with duck is a match made in heaven.
I have made the pickled rhubarb twice ,once with forced rhubarb in December and now with the outdoor rhubarb. The outdoor rhubarb has a more earthy flavour and the colour is slightly browner in comparison to the bright pink from the forced rhubarb. I’m truly torn between the two, I think I like both equally as much but my preference is to use the outdoor rhubarb with savoury foods and the forced with sweet bakery items.
The earthiness of the outdoor rhubarb truly complements the duck and makes this dish extra special.
I cooked these duck legs in the water bath, if you do not have this facility you can conft the duck legs in duck fat in a very low oven for 2 – 3 hours until tender. Surprisingly the result is very similar, as both taste nearly the same. Though the cooking time for the water bath is about 8 hours, you will still make a cost saving, as duck fat can be expensive. Effectively with the vacuum bag method, the duck legs cook in its own fat and therefore you get similar results.
Try the pickled rhubarb with roasted shoulder of pork or incorporate it into a canapé.
Slow Cooked Duck Legs
- 2 duck legs
- 1 clove of garlic
- ½ tsp coriander seeds
- Salt and pepper
- 1 bay leaf
- Large sprig of thyme
Preheat the water bath to 82°C.
Wear clean disposable gloves when you work with the duck legs.
Rub freshly cracked black pepper and course sea salt into the duck legs.
Place the two legs into a vacuum bag with the rest of the ingredients.
Seal the bag on hard vacuum.
Cook the duck legs for 8 hours.
Once the legs are cooked cool the duck legs in ice water until completely cold.
Sweet Tamarind Pickled Rhubarb and Redcurrants
- Tamarind Pickling Syrup
- 100g unrefined caster sugar
- 2 whole sweet tamarind pods
- 50ml lemon juice
- 200ml filtered tap or natural spring water
- 100ml red wine vinegar
- 3 of each whole white and black peppercorn
- 1 fresh bay leaf
Remove the pod from the tamarind; place the sticky pulp in a small saucepan.
Add the rest of the pickling ingredients.
Bring the pickling syrup to the boil over low heat, gently shake the pan to ensure that the sugar dissolves, and do not stir if you can prevent it.
Once the sugar has dissolved, turn the heat up and boil for 10 minutes to a reduced and sticky syrup.
Remove the seeds from the tamarind; also remove the whole peppercorns and the bay leaf.
Blend the pickling liquid until smooth and pour the pickling syrup back into the saucepan and bring back to the boil.
- 200g fresh out door rhubarb
- 100g frozen redcurrants
- 1 star anise
- Tamarind pickling syrup
Wash the rhubarb and cut in 6cm long by 1.5cm thick batons.
Add the rhubarb, star anise and frozen red currants to the pickling syrup.
Reduce the heat and gently poach the rhubarb in the liquid until tender.
Decant the rhubarb into a clean container and cool completely.
Assembly of the dish
2 large pink fir potatoes, boiled
2 slow cooked duck legs
60g curly kale
Sweet tamarind pickled Rhubarb and Redcurrants
Preheat the oven to 150°C.
Remove the duck legs from the vacuum bag. Remove the knuckle and clean the bone. Wrap a piece of foil around the bone to protect it from burning in the oven. Place the duck legs on a baking tray in the preheated oven for 15 minutes, turn the oven to grill and crisp the skin until golden brown.
Cook the pink fir potatoes in salted water until tender. Cut them in half-length ways and roast the potatoes in the oven until crispy.
Blanch the curly kale, toss with melted butter and season with sea salt.
Arrange the roasted pink fir potatoes, buttered kale and duck leg on the plate and serve with a spoonful of the sweet tamarind pickled rhubarb.