This a great side to meaty dishes or as a part of a buffet.
Recipe by The Devilled Egg | The Online Cookery School.
- 2 duck legs
- 4 tablespoons of coarse salt
- 1/2 teaspoon of tightly packed fresh thyme leaves
- 1 teaspoon of whole black peppercorns
- Zest from 1 orange
- 2 sprigs of rosemary
- 1 litre of Fussels Extra Virgin Rapeseed Oil (or more depending on the size of your roasting tray)
For the bubble and squeak:
- 500g freshly cooked and mashed potatoes
- 1 tablespoon of white miso paste
- 1 tablespoon of Fussels Garlic Oil for Cooking
- 40g unsalted butter
- 100ml full fat milk
- 2 large handfuls of chopped purple kale leaves
- 50g grated cheddar
For this dish, you need to start prepping the day before.
Combine the salt, thyme leaves, zest and peppercorns in a bowl.
Place the rosemary spring at the bottom of a roasting tray (you want a snug fit for the legs) and sprinkle with half the salt mixture.
Place the duck legs on top, skin side up and cover with the rest of the salt mix.
Cover with clingfilm and keep in the fridge for 12 hours or overnight.
When you are ready to cook the duck, preheat the oven to 150C.
Remove from the fridge, and rinse the duck legs off under cold water and pat dry.
Clean out the roasting tray and place the legs back in and cover completely with the oil, cover with foil and place into the preheated oven for 2- 21/2 hours.
The legs are done when the meat is basically falling off the bone and is completely tender.
Leave to cool in the oil and heat the oven to 220C.
Place the duck legs on a tray and pop into the oven to crisp up the skin (10-15 minutes).
In the meantime, make the bubble and squeak by adding the milk and butter into a sauce pan and bring to a simmer, add the potatoes, the miso paste, oil and cheddar, keep stirring and add more milk of the pan runs dry.
Once the cheese has melted and everything is well combined, add the finely sliced kale and leave to wilt for a couple of minutes.