Lemon and herb-crusted confit duck leg
INGREDIENTS (serves 8)
8 Sarrade Confit Duck Legs
40 g Savora mustard
40 g strong Dijon mustard
½ teaspoon mignonette pepper
25 g finely chopped herbs (parsley, chives, chervil, etc.)
Zest of 2 lemons
Mix the mustards and pepper together.
Mix the breadcrumbs, chopped herbs and lemon zest together.
Griddle the duck legs on each side, skinside first, until very crispy.
Place aside in a baking tray.
Using a brush, smother the crispy skin with the pepper and mustard mix.
Then dredge with the lemon breadcrumbs.
Heat in the oven at 180° for 4/5 mins.