Duck leg confit, celeriac, roasted quince

Forget additives, foam and froth, the success of Craggy Range’s Terroir restaurant comes down to using seasonal New Zealand ingredients, explains head chef Leyton Ashley.

Duck season has opened and the duck recipe showcases a much underused ingredient. Duck fat is a chef's secret ingredient, bringing comfort and indulgence to winter dishes.

Duck

4	Duck legs, skin on (Main)
1 cup	Rock salt
2 Ltr	Duck fat
1 Tbsp	Juniper berries, crushed
3	Bay leaves, fresh, chopped
2	Garlic cloves, sliced finely

Roasted quince and celeriac puree

1	Quince, large, peeled and quartered, seeds and hard centre removed, reserve peel
100 g	Caster sugar
1	Star anise
2	Allspice, whole
1	Bay leaf
1	Lemon, juice of
1	Celeriac, small, peeled, washed and grated
¼	Quinces, roasted, diced
100 ml	Cream
100 ml	Milk

Pinot Noir and orange glaze

100 ml	Pinot noir
200 ml	Orange juice, fresh, well strained
50 g	Caster sugar
200 ml	Chicken stock, or duck stock, good quality
1 bunch	Fresh thyme

Directions

Duck

1. Combine the salt, berries, bay leaves and garlic in a mixing bowl. To prepare the duck legs, cut through the ankle gristle above the bone and scrape the bone clean down to the leg. Remove the tendons in the leg that run down the meat around the bone.
2. Rub the salt mix into the fleshy side of each leg. Place the duck legs into a deep dish tray, cover with plastic wrap and leave in fridge overnight.
3. Pre-heat oven to 80C. Remove and rinse legs under cold water to remove excess salt mix, pat dry. Pour duck fat into a roasting pan and place duck legs into pan, ensuring they are submerged in the fat.
4. Place in oven and heat for 2-4 hours or until duck is very soft and will easily pull away from the bone. Cool and refrigerate in duck fat until required.

Roasted quince

1. Pre-heat the oven to 160C. In an ovenproof pan, add the sugar and leave to caramelise to a deep golden colour over a medium heat.
2. Add the quince and reserved peel, star anise, all-spice and bay leaf. Deglaze the pan with lemon juice and some water to half cover the quince pieces and place in oven.
3. Baste the quince every five minutes for 2-3 hours until soft or until liquid turns to a syrup consistency. Remove and set aside, keep warm.

Celeriac puree

1. In a saucepan, add the celeriac, cream, milk and enough water to just cover. Bring to boil, reduce to a simmer and cook for a further five minutes to thicken.
2. Add the diced quince, heat, then season with sea salt to taste. Puree in a blender until smooth and silky. Cover and keep warm until ready to serve.

Pinot Noir and orange glaze

1. Combine pinot noir, orange juice and caster sugar in a saucepan. Bring to the boil then lower the heat and simmer for 15 minutes to reduce to a thick, sticky syrup.
2. Add the thyme and stock and bring back up to simmer. Skim off any impurities that gather on the surface, strain through a fine sieve.
3. To serve, pre-heat oven to 180C. Place the duck in the oven and bake until skin is just crispy.
4. Reheat the Celeriac Puree and Pinot Noir and Orange Glaze. Smear the Celeriac Puree over warm plates, followed by the Duck Confit and Roasted Quince. Drizzle with glaze and top with fresh thyme or water cress.