Serves 12 Ingredients • 12 free range duck legs • 200g fresh ginger, peeled and chopped • 4 garlic cloves, peeled and chopped • 2 tsp of Schwartz for Chef Season All Seasoning • Honey to brush legs with • 3 tsp of Schwartz for Chef Chinese Five Spice Seasoning • Noodles, bok choy, soy sauce and sesame seeds to serve
Method 1. Mix the garlic, ginger and Schwartz for Chef Season All into the duck legs, taking care to rub into the skin well. Cover and leave to infuse in the fridge for six hours 2. In a hot pan, seal duck, skin side down, to achieve a golden coating and then confit in duck fat for eight hours at 110°C. Allow to cool in the fat 3. Take the legs out of the fat and wipe with kitchen paper to remove any excess. Brush the skin with honey and dust with Schwartz for Chef Chinese Five Spice Seasoning. Cook in a hot oven at 185°C for 15 minutes or until golden and crisp 4. Serve with braised bok choy and noodles which have been dressed with soy sauce and sesame seeds Recipe Courtesy of Schwartz for Chef by John McGeever, Head Chef, the Montague Inn