Chef Bruno Loubet is an ambassador for Maille's Gourmet French Takeaway. Loubet has created an exclusive French menu using Maille ingredients which is available as a Specials Board on Housebites.com.
Ingredients for 4 guests
2.5tbsp Maille Wholegrain mustard
2.5tbsp Maille Honey mustard
1 whole egg
4tbsp plain flour
8tbsp Penko breadcrumbs
4 duck legs
1tbsp Maldon sea salt
½ tbsp. coarse ground pepper
2 tbsp picked thyme
2 cloves of chopped garlic
600g duck fat
50ml Maille sherry vinegar
100ml red wine
200ml dark chicken jus or veal stock
½ bay leaf
300g baked beetroots cut in strips
200g finely sliced onions
2tbs Orange marmalade
30ml sherry vinegar
The day before, place the duck legs on a tray, flesh side up. Rub with the chopped garlic, and then sprinkle over the salt, pepper, bay leaf and thyme. Cover tightly and set aside in the fridge for at least 8 hours.
After this time, the flesh should have absorbed the salt and all the other flavours. Rinse the duck legs under cold running water, then put in a large saucepan with the duck fat. Simmer for about 2 hours. Check if the duck is cooked by pricking with a skewer – if the skewer goes through with only a slight resistance and pulls out easily without pulling the leg, the confit is cooked. Leave to cool in the fat.
In a saucepan, place the vinegar, red wine and honey, bring to the boil and reduce by half. Add the stock and bay leaf, then simmer until a “saucy” consistency, then finish with the butter.
For the marmalade slowly caramelise the onions in a pan with the butter until soft, then add the marmalade and vinegar. Reduce completely then add the beetroots and cook for a further 5 mins.
For the crust mix the mustard and The Egg well in a bowl. Roll the duck confits in the flour, then brush with the egg and mustard mixture and lightly in the breadcrumbs.
In a frying pan, add a bit of duck fat and fry the duck on both sides until golden brown. Spoon the marmalade on the middle of the plate, place the duck on top and pour the sauce around.
Serve with a salad!