The duck:
4 duck legs
Salt mix:
50gm rock salt
1/2 tsp black peppercorns
1 star anise
1 bay leaves
1 garlic clove
Zest of 1/2 lemon
2 sprigs of thyme
To confit:
1 bay leaf
2 sprigs of thyme
Chicken stock
Duck fat
Lentils:
½ carrots, small dice
1 stick celery, small dice
¼ brown onion, small dice
2 garlic cloves, crushed
5 sprigs of thyme, chopped
Pickled red cabbage:
1 stick celery, small dice
¼ brown onion, small dice
2 garlic cloves, crushed
5 sprigs of thyme, chopped
Pickled red cabbage:
1/6 red cabbage, sliced approx. 5mm thick
50ml Mount Zero Frantoio extra virgin olive oil
¼ brown onion
1 clove garlic
¼ tsp fennel seeds
Mt Zero Red wine vinegar to taste
Salt and pepper
¼ brown onion
1 clove garlic
¼ tsp fennel seeds
Mt Zero Red wine vinegar to taste
Salt and pepper
