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Confit of duck leg on grapefruit and thyme risotto with quince jus – by Steve Linsner

11 September 2006

INGREDIENTS

(serves four)

4 duck legs
1 litre duck fat
Bunch of thyme
Head of garlic
Salt and pepper
250g arborio rice
600ml vegetable stock
1 litre veal jus
50g quince preserve
Juice of two pink grapefruits
110g butter

METHOD

Cook the duck legs in the duck fat with half a bunch of thyme and head of garlic very slowly for two hours until tender.

Sweat arborio rice in 1tbs duck fat until almost transparent. Gradually add vegetable stock and cook until rice is tender (about 17-18 minutes).

Add quince preserve to veal jus and reduce by half. Fry duck legs, skin-side down, in a heavy-bottomed pan until the skin is crispy. Warm the risotto in a pan with the grapefruit juice, chopped thyme and butter until it becomes creamy.

Serve the crispy duck legs on top of the risotto with a ladle of the quince jus.

Steve Linsner

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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