Maple glazed Duck Leg Confit Salted Almonds and Plum Soy Coulee

Chef: Tom Roberts

Location: Sweeney Hall, Oswestry

Website: www.sweeneyhall.co.uk

To all you foodies out there....We are privileged to supply some of the best Chefs in Britain who are going to share some of their delicious recipes with you to recreate at home, but, before you eat your yummy creation SEND US A PHOTO to win a free 500ml bottle of delectable Bennett & Dunn rapeseed oil.  Our Chef will judge the winner....it's all about the presentation on this one!

But...we could be swayed if friends and family who enjoyed the eating wanted to rate you Marks out of Ten!

Good Luck, have fun and enjoy.....

Closing date 31 Deember

For the confit...

2 duck legs

200ml duck fat

200ml Bennet and dune rapeseed oil

2 cloves of garlic crushed

Small bunch of thyme

Small bunch of sage

2 shallots peeled and sliced

Salt and pepper

Place the duck legs flat in a casserole dish, then add the salt and pepper to the legs. Next add all the other ingredients, cover with foil and bake in the oven for around 2 hours at 200c or until meat is falling off the bone.

For the Salted Almonds

Whilst the duck is cooking toast 1 oz of flaked almonds with a sprinkle of salt and a light glaze of butter .

For the plum soy..

Add 8oz of granulated sugar to 100ml of soy sauce, 50ml of water and 4 chopped plums, when sugar is dissolved blend the mix together and that's your coulee done.

When duck is cooked place ducks on a wire rack to drain for a couple Minuets and then coat the skin with maple syrup and grill until crispy,

Put a couple of spoonfuls of coulee on the plate a few mixed leaves and then the duck legs, sprinkle with the salted almonds and enjoy