Duck Rillette with Spring Onion and an Orange Cardamom Reduction - Recipe for 4

1----- 5 duck legs - 500g duck fat
Melt fat and immerse dusk legs in the fat. Cover and cook in the oven (pre heated oven 180ºC) until the duck leg meat falls away from the bone (about 2 hours). When cooked remove duck legs from the fat allow to cool 10 minutes and then remove the duck meat into a bowl.

2-----½ litre fresh orange juice - 2 cardamom seeds split - 50g sugar
Boil and reduce to a syrup pass and set aside

3 -----1 bunch finely chopped spring onions
Mix with the duck and a little bit of fat to help bind and season

4----- ¼ loaf white bread cut into dice / croutes toasted - 1 white curly endive (washed and picked)
sprigs chervil
Place the crouton into a tight fitting ring and add the duck confit. Top with the curly endive dressed in orange and cardamom. Pour cardamom dressing around garnish with chervil and serve

Past recipes

This link is for recipes for students