Confit wild duck legs, poached beetroot, haricot beans, pomegranate & blackberry beetroot liquor

Name: Confit wild duck legs, poached beetroot, haricot beans, pomegranate & blackberry beetroot liquor
Yield: Serves 2
Cuisine: British
Ingredients: 50 ml cold unsalted butter; 15 g salt; 3 g thyme; 35 g blackberries; 250 ml cold-pressed rapeseed oil; 2 wild duck legs, approximately 330g each; 10 g peeled garlic cloves; 5 g black cardamom; 800 g goose fat; 500 ml water; 250 ml red wine; 40 ml red wine vinegar; 3 g salt; 1 banana shallot; 1 head garlic, roasted and puréed; 300 g jar or tin of cooked haricot beans; 80 ml chicken stock; the previously diced beets; 1 litre pomegranate juice; 3 g star anise; 350 g whole beetroots; 15 g garlic cloves, roughly chopped; 2 g green cardamom; 2 fresh bay leaves; 1 g fresh thyme; 1 whole chipotle chilli; 2 g fresh oregano, roughly torn; 2 g black peppercorns, whole or coarsest grind

Preparation info

Serves
2

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

I love this recipe! It came about when someone appeared at the restaurant with wild duck legs for us to use.

It’s a lovely combination of rich sweet duck, sour pomegranate, sweet blackberries and earthy spiced beetroots – worth taking the time to prepare.

Ingredients

Poached beetroot

1 litre pomegranate juice
350 g whole beetroots
500

Europe
United Kingdom
Main course
Gluten-free

Method

For the poached beetroot, using only half of the pomegranate juice, tip all the ingredients except the butter and blackberries into a deep saucepan and bring to a boil, then allow to poach gently over a medium heat. As the liquid evaporates add more pomegranate juice and a splash more water if needed so that the beets are always fully covered. Poach until the beets are tender, for around 70 min