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Grilled Duck Confit with Chili, Cinnamon and Lime

From: Port of Call- Axis Restaurant
Recipe by Mark Gregory
Serves 8

Ingredients:
Duck Leg Salting
105 liters Warm duck fat or olive oil if not available
8×275 gram Duck legs- the legs from Barbarry ducks are good for this dish
¼ cup course salt 1 tbsp sugar
½ tsp cinnamon
½ tsp peppercorns
1 clove garlic, thinly sliced

The duck ideally needs to be started a day before serving, as the salting of the duck is best done overnight prior to cooking.

Chili Duck Glaze
¼ cup Lingham’s sweet chili sauce
¼ cup sesame oil
½ lime-juices only

Glazed Beetroots
8 small whole cooked beetroots-buy ready cooked without vinegar
8 whole star anise
2 tbsp honey

Creamed Celeriac
¼ celeriac- peeled and cut into a big dice
2 tbsp butter
½ cup cream
¼ cup water
2 tsp lemon juice
Salt and pepper to taste
Grilled Duck Confit with Chili-2

Preparation:
Start a day ahead- mix all the salting ingredients together then lightly sprinkle this mixture on both sides of each duck leg. Place duck legs in tray, cover and refrigerate overnight.

Next morning dry each duck leg and place into a large saucepan, cover duck with warm duck fat or olive oil. Cook very, very gently over low heat for two hours or until the duck legs are tender. Allow the duck to cool down in duck fat for 1 hour, and then lift the duck from the fat and place on a clean tray-skin side up. Refrigerate until 1 hour before serving. Reserve the duck fat or olive oil in refrigerator for future use (it can be use at least twice if refrigerated).

Place celeriac into saucepan along with butter, lemon juice and water, cover and cook gently without colour for 15 minutes. Then add the double cream then continue cooking with the lid semi covering the saucepan until the celeriac is quite soft. Season with salt and pepper to taste and then mash it into a soft potato like puree using a potato masher. (This celeriac puree recipe can now be served immediately or, if made in advance, refrigerated and later reheated in the microwave.)
30 minutes before serving, mix all of the chili glaze ingredients together, brush well over each duck leg then place in a moderate oven at 375°F/175°C for 25 minutes to heat through.

For the beetroot place all the ingredients together in a small tray and cover with foil and place into oven with the duck legs for 25 minutes, when cooked and hot, toss in the tray juices to glaze, stick the star anise on to of each beetroot.
Reheat the celeriac puree in the microwave.

To serve-place a beetroot onto each plate, spoon the celeriac puree evenly onto each plate, finally carefully lift and place each chili glazed duck leg onto the celeriac puree.

Decorate with a little spring onion and cinnamon bark if desired.