4 legs precooked Sabato Duck Confit
5 - 6 medium agria potatoes
Smoked Paprika Flakes
Salt Flower Flakes
4 Tbsp duck confit fat (from the packet)
Heat oven to 200°C.
Peel and half potatoes and cook in boiling water for 5 minutes.
Using a pot lid, drain the water out of the potatoes.
Pop the pot lid back on and shake the potatoes vigorously, 5 to 7 times to bruise the edges. This will create a very crunchy yummy crust.
Heat four tablespoons of Sabato Duck Confit fat in your Ironclad Pan till it’s almost smoking. Turn off heat and immediately and carefully place potatoes in pan. Evenly coat them with duck fat and sprinkle with Smoked Paprika Salt and Salt Flower Flakes.
Roast for 30 minutes without turning.
Remove pan from oven and turn and push potatoes to one side of pan and lay duck confit legs (most of the fat removed) on other side.
Roast for a further 35 minutes till duck confit and potatoes are golden brown.
Drain off any extra fat before serving.
While this is cooking make the salsa.
12 large feijoas/ 20 medium
2 Tbsp Chardonnay Bittersweet Vinegar
2 Tbsp Clementine Extra Virgin Olive oil
2 Tbsp finely sliced red onion
½ tsp of salt
1 Tbsp Italian Parsley, roughly chopped
Mix red onion with vinegar, olive oil and salt.
Half and scoop feijoas into this mix and toss as you go so they don’t discolour too much.
Lastly add roughly chopped parsley leaves.
Serve with a simple rocket and red sauerkraut salad.