confit of duck with ginge shoestring noodles


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Cooking receipe to make confit of duck with ginge shoestring noodles under category Aga Recipes. You may find some video clips related to this receipe below.

confit of duck with ginge shoestring noodles

4 duckling leg portions

chicken fat

150m1water

groundnut oil

1 x 125g packet thread egg noodles

1 bunch spring onions trimmed and chopped (cut them on an angle for presentation)

1 tbsp white wine vinegar

50mm piece fresh ginger root coarsely grated

fresh coriander and chives to garnish

Marinade spices:

3 tbsp finely chopped fresh ginger root 2 large cloves garlic crushed

1 tbsp star anise (I use the broken pieces that are always in the jar)

1 tsp ground white pepper

2 1/2 tbsp coarse sea salt

Trim up the duck removing any excess skin from the portions.

Scrape any fat from the skin and chop it roughly.

Place the fat in a small pan with any chicken fat that you may have and the water.

Bring to the boil then cover and transfer to the floor of the simmering ovenfor 2 hours until all the fat is clear.

Meanwhile marinade the duckling in a dish by scattering the spices evenly over the portions.

Use just enough salt to give a good covering to the top surface of the duck then leave until required.

Rinse the duck portions under cold running water to remove all the salt and spices then pack them into the bottom of an ovento hobcasserole which will just take them snuggly.

Strain the fat over the duck and add sufficient groundnut oil to cover the portions completely.

Cover the pan and cook in the roasting ovenfor 20 minutes then transfer to the floor of the simmering ovenfor a further 2 hours or until the duckling is very tender but not falling off the bone. Leave to cool in the fat either for a few hours or overnight.

Heat the small roasting tin on the floor of the roasting ovenfor 10 minutes. Remove the duckling from the fat and scrape off the excess.

Place the portions skin side down in the hot tin and cook on the floor of the ovenfor 20 to 25 minutes turning once Strain off most off the fat when you turn the joints but leave sufficient to keep the meat moist and to prevent it from sticking to the tin.

Meanwhile cover the noodles with boiling water and leave them to stand for 5 minutes before draining.

Measure 2 tbsp of the drained duck fat into a pan add the spring onions and cook them briefly.

Add the vinegar then squeeze the juice from the ginger shreds into the pan. Season the dressing to taste then leave the pan on the back of the aga until required.

Drain the noodles and make small piles of them on warmed serving plates.

Top with the confit then spoon the spring onions and dressing over. Garnish the duck with coriander leaves and some chives stuck upright into the noodles and serve immediately.

1 have always been put off making my own confit by images of vats of duck fat and a general aura of greasy stickiness! Well this recipe dispels my fears and is also very straightforward to prepare.

Serves 4

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