NOPI by Yotam Ottolenghi

Author:Yotam Ottolenghi
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2015-10-19T16:00:00+00:00

Confit Duck Leg with Cherry Mustard and Kohlrabi Slaw

CONFIT DUCK LEG WITH CHERRY MUSTARD AND KOHLRABI SLAW

In the restaurant, we soak our dried sour cherries in Earl Grey tea instead of the plain water suggested here. Once the cherries have been strained, we keep the cherry-flavored Earl Grey liquid so that it can be added to the reduction for the cherry mustard. If you want to do this—the bergamot in the Earl Grey brings a nice twist to the reduction—you’ll need to soak the dried cherries in 1 to 1¼ cups/250 to 300 ml of Earl Grey tea. Pour the liquid in when you add the red wine, sugar, and red wine vinegar to the saucepan—and you’ll then need to simmer it for about 25 minutes, rather than 17, to get the thick glaze consistency required.

It might seem crazy to buy 1¾ pounds/800 g of duck fat when the legs that you cook will, themselves, release a lot of fat. Once you have it, though, it lasts for more than 12 months, so you won’t need to buy any fat the next time you cook this or are looking for a way to make your roast potatoes rather special.

You’ll make more cherry mustard than you need here, but it keeps well in the fridge. It’s delicious to have at the ready to serve with cheese, as you would quince paste, or to spoon over mackerel, salmon, or slices of roast beef.

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