image courtesy of arm8.staticflickr.com
*Part of the sizzling staffordshire menu series*
This wonderful fragrant dish provides an uplifting tone and clean flavours for the palate to enjoy. t combines the tartness and sweetness of both the plums and the fennel, whilst providing a hearty middle ground with the confit duck legs. Its ideal as a main course or as a light lunch, depending on your serving size.
You will need (per serving):
2 confit duck legs
1 serving orange braised fennel
1 serving plum sauce
I would also recommend you serve with a potato dish such as pommes boulangeres to complete the main course for full satisfaction.
The doing bit:
Reheat the confit duck legs by searing in a pan, Add the fennel to the pan, cover loosely with foil and place in hot oven (roughly 200C) for about 10 mins until heated through.
In a seperate saucepan heat up the plum sauce.
Assembly, arrange fennel in crisscross pattern overlapping, serve each confit duck leg alternating gaps. glaze with sauce and decorate around with remaining sauce. Serve any potato or accompanying dishes seperately in a "help yourself" fashion..
Devour.
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