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Stuffed confit duck bun, kohlrabi slaw and spicy ketchup
Fruit and vegetables
2 tbsp dried
seaweed
powder
½
orange
, zest only
2 tbsp chopped fresh
tarragon
1 tsp
chilli
flakes
1
kohlrabi
, thinly sliced into matchsticks
½ red
chilli
, finely chopped
½
orange
, juice only
1
lime
, juice only
½
garlic
clove, grated
small piece fresh root
ginger
, grated
2 tbsp chopped
fresh coriander
Tins, packets and jars
170g/6oz
plain flour
330g/11½oz tomato
ketchup
Cooking ingredients
100g/3½oz
sea salt
50g/1¾oz
honey
1
star anise
1 tbsp
fennel seeds
1 tbsp black
peppercorns
pinch of barbecue
seasoning
, to taste
460g/1lb cider
vinegar
40g/1½oz light soft
brown sugar
1 tsp ground
cumin
powder
sea salt and ground
black pepper
sea salt and freshly ground
black pepper
, to taste
Dairy, eggs and chilled
vegetable oil
or duck fat, to cover (about 1–1.5 litres/1¾ pint)
100g/3½oz salted
butter
, melted
110g/4oz free-range
egg yolks
(approx. 4 eggs)
160g/5¾oz
double cream
220g/8oz medium free-range
egg whites
(approx. 5-6 eggs)
Meat, fish and poultry
2
duck
legs
Back to recipe
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