Our Head Chef Marcin is passionate about cooking delicious seasonal dishes at The Exchequer, using some top-secret ingredients and techniques passed down from generations of family members. However, one recipe he is more than willing to share is his delicious confit duck leg in a grape and peppercorn sauce.
“Nothing beats eating this dish in front of the fire with a nice glass of red wine.” says Marcin.
He encourages you to give it a try and impress your guests over the festive season.
4 Ducks legs (1 per person)
Salt and freshly ground black pepper
4 cloves garlic
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 jars good quality duck fat, approx. 500g
For the sauce:
500ml beef stock
Pitted, seedless green grapes
First, slice off the end of the leg bone – this will make the finished dish look a lot prettier!
Then rub lots of salt, pepper, fresh garlic, fresh thyme and rosemary on the duck and leave in the fridge for 2 to 3 hours. Leaves plenty of time for a glass of wine!
Take out of the fridge, put into a large baking dish and cover with 2 jars worth of duck fat
Roast in the oven on a low heat (about 140°C) for 4 hours
After 4 hours take out the duck legs (carefully as they are very tender and you don’t want them falling apart)
Place onto a new baking tray and put back in the oven for 5-7 minutes to crisp up the skin
Chef tip: You can use the duck fat from the tray to roast lovely potatoes to go on the side.
Place the beef stock into a saucepan on a medium heat, with a handful of peppercorns, and reduce to approximately half the amount
Chop the grapes into quarters and add to the pan for 2 to 3 minutes (no longer or they will go soggy)
Plate up the duck with your favourite vegetables and drizzle the sauce over the top.
Try Marcin’s delicious dishes for yourself; book online to enjoy a meal at The Exchequer.