Hartwells aromatic preserved duck

By Rose Prince 655AM GMT sixteen March 2010

Aylesbury steep is used to good outcome by Hartwell House prepare Amanda Lodge Photo ANDREW CROWLEY

Duck legs are unequivocally economical, simply since the catering and gorcery traffic usually wish the breast meat. Curing them in artificial flavouring and salt, afterwards poaching in steep fat is an inventive approach to both safety them and move out the flavour. Once done you can store these legs in jars, in the fat, for multiform months. To offer them simply lift out of the fat and fry for twenty minutes.

Aylesbury ducks unequivocally broach Potted pig with radish salad Piccalilli recipe New English prepare Why butters most appropriate as colds impetus in Innovation examination of the year 2008 Large Hadron Collider, WiiFit and Speedo?s LZR Croydons shoots of goal among the corrupt of blade crime

Ingredients

Four steep legs

Sea salt

Cinnamon stick, star anise, peppercorns, juniper berries, cloves, coriander seeds, dusty thyme and rosemary

Zest of 1/2 lemon and 1/2 orange

Duck fat

Sprinkle 4 steep legs with Maldon sea salt and put in an oven-proof ceramic dish.

Put a square of damaged cinnamon hang in a blender and supplement a star anise, twelve peppercorns, 6 juniper berries, 2 cloves, a turn teaspoon coriander seeds, half a teaspoon each of dusty thyme and rosemary (less if fresh) and the liking of lemon and orange. Blend to a powder and massage all over the steep legs. Leave overnight.

The following day preheat the oven to 90c. Wash and dry the steep legs and lapse to the dish. Add pint/300ml steep fat, cover the plate and cook the legs for 8 hours or overnight. Refrigerate or store in a glass container until needed.

Try with booze - you might similar to Bourgogne Rouge 2007 Domaine des Vercheres from Wine