We love rolling up for a feed at Robertson Public House & Kitchen, thanks to the awesome mix of traditional and contemporary dishes Head Chef, Ian Smart has been putting on the menu.
We had a chat with Ian recently – read that here – and while we were there we asked for one of his favourite recipes to share with you guys.
“A lot of people think they can’t cook duck at home but it’s actually quite easy,” says Ian.
“This recipe involves marinating the duck a day before which might require a bit of forward planning but the flavours that it creates makes it worth it.”
OKay, here’s Ian’s recipe – give it a try and let us know how you go!
Confit Duck Leg With Puy Lentils + Roasted Bosc Pear
Serves 2
Cooking time :: 4 hours [with some prep work the day before serving]
Ingredients
Duck legs x 2
Duck fat x 500g
Star anise x 2 pc
Cinnamon stick x 2 pc
Flakey salt x 50g
Fresh thyme x 1 bunch
French green lentils (puy lentils) x 250g
Brown onion x 1
Garlic clove x 2
Carrot x 1
Parsley x 1 small bunch
Chicken stock x 500ml
Bay leaf x 2
Black peppercorn x 1 tbsp
Method
The day before
In a bowl mix the star anise and cinnamon sticks (broken up) with flakey salt, fresh thyme leaves and sliced garlic clove. Cover the duck legs in the mixture and leave in the fridge covered overnight.
On the day
- Heat the oven to 150 degrees c.
- Wipe the seasoning off the duck using paper towel as best you can and place into your casserole dish
- Cover the duck legs with duck fat and add your peppercorns, bay leaf and one cinnamon stick to the pot.
- Place the casserole dish in the oven and cook for roughly 2.5 to 3 hrs or until the meat is tender and just holding on to the bone. Let the duck cool completely in the fat.
- These duck legs left submerged in the cooking oil will last weeks in the fridge.
- In a separate saucepan add 1 tbsp of the cooking fat, 1 finely diced onion, 1 finely diced carrot and one minced garlic clove, saute over a medium heat, stirring often until the onions become translucent (roughly 5 minutes).
- Add 250g French green lentils to the onion mix and stir just to coat the lentils.
- Once coated, add the 500ml chicken stock and simmer over a low heat for roughly 15 minutes (or until lentils are tender), stirring every few minutes.
- While your lentils are cooking, heat an oven safe pan over medium high heat with a tsp of the duck’s cooking fat. Once hot, place the dried duck leg skin side down in the pan and cook for just a few minutes until the skin caramelises and turns a nice golden brown.
- Turn the duck leg skin side up and place in the oven at 180c for roughly 15 minutes or until heated through (you can use a thermometer or just test with a skewer)
- For the pear, slice the pear in half and remove seeds.
- Heat an oven safe pan to medium heat and melt 1 tsp of butter.
- Add the pears face down in the butter and cook for 2 minutes.
- Place the pan in the oven at 180c and roast for 20 minutes.
- Once the pears are removed from the oven, turn them so the flesh is facing up and drizzle a touch of honey over the flesh.
- Place the lentils in the centre of the plate and pop the duck leg on top. Cut the pears into quarters and place around the outside of the lentils.
Enjoy!
Steeped in history and renowned for its fine food and friendly atmosphere, Robertson Public House & Kitchen is an awesome spot to grab some food with friends, catch up for a bevvie, listen to some live music and settle in for an evening of great food, tasty drinks and good company. Find out more about this local favourite here and be sure to book a table if you’re heading there on a weekend!
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