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Serves 6-8
Preparation time 15 minutes plus 2 hours refrigeration
Cooking time 180 minutes
Tick off the ingredients as you buy them
Arrange duck legs in a single layer in a large non-metal dish. Combine salt, onion, garlic and thyme together and rub all over duck legs. Cover and refrigerate for 2 hours. Rinse salt from duck, pat dry with absorbent paper and arrange in a single layer in a large baking dish. Pour Moro Tradicional Olive Oil over duck legs and bake for 3 hours at 100°C until very tender. Allow to cool to room temperature then refrigerate until required.
To cook, remove duck legs from oil and cook in a hot non-stick pan on both sides until skin is crisp and meat is heated through. Serve with Sweet Potato Mash, Pinot Cherries and syrup.
Note: To keep duck confit for longer periods (several weeks) ensure the duck is kept in a non-metal dish and is totally submerged in oil.
Poached Pinot Cherries
Serves 6-8
1 ½ cups pinot noir wine
2/3 cup sugar
4 cloves
1 tablespoon Moro Balsamic Vinegar
sea salt and freshly ground black pepper, to taste
500g pitted fresh, frozen or morello cherries
Heat pinot, sugar and cloves in a saucepan until dissolved then boil without stirring for 5-10 minutes until reduced by 2/3. Stir in vinegar and simmer a further 5 minutes. Season to taste. Pour over cherries and allow to cool, stirring occasionally. Allow to stand for at least one hour and serve with duck confit.
Roast Sweet Potato Mash
Serves 6-8
1.5 kg sweet potatoes (kumera), peeled and quartered
6 cloves garlic, unpeeled
Moro Tradicional Olive Oil, for drizzling
sea salt and freshly ground black pepper, to taste
¼ cup Moro Frutal Extra Virgin Olive Oil
Combine sweet potatoes and garlic in a roasting pan, drizzle with Moro Tradicional Olive Oil and season. Roast at 200°C for 30-40 minutes until sweet potatoes are very tender. Squeeze roasted garlic from skins and mash together.
