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  1. Sprinkle duck leg with rock salt, and place under refrigeration for a day. Wipe off the excess salt and pat dry with tissue. Heat the duck fat with bay leaf and peppercorn. Add the duck leg to the pan and allow to simmer. Place the pan in the pre-heated oven at 50*C and cook until the meat is tender (approximately 40 minutes). Marinate the duck breast with salt and black pepper. For the sauce, heat the olive oil, add the prepared shallot and star anise, cook until the shallot is translucent, add the orange juice and brown sugar, caramelise. Deglaze with the raspberry vinegar, add the duck stock. Allow to simmer until a sauce like consistency has been reached. Slice the potato. Heat the cream and temper yolks add the parmesan cheese. Dip the potatoes in the mixture and arrange in a tin lined with sliver foil. Bake at 210*C and place under refrigeration. Blanch the prepared vegetables and toss them in clarified butter and chopped herbs. Arrange the vegetables into a bouquet. Pan sear the duck breast and reheat the duck leg. Sprinkle the parmesan on Dauphinoise and put in the oven. Cook the yellow zucchini slices on the char grill. Place 4 slices of zucchini in layers and put the Dauphinoise potato in the centre of the slices. Place the duck leg on the top of Dauphinoise place the vegetables bouquet on both the sides. Slice the breast and arrange as shown in the photo, arrange the orange segments, spoon the sauce around and garnish with deep fried thyme and herb oil.
  2. Enjoy!!!
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1680g
Calories 1717  
Calories from Fat 753 44%
Total Fat 85.0g 106%
Saturated Fat 32.64g 131%
Trans Fat 0.0g  
Cholesterol 444mg 148%
Sodium 885mg 37%
Potassium 3477mg 99%
Total Carbs 180.67g 48%
Dietary Fiber 45.3g 151%
Sugars 19.93g 13%
Protein 81.1g 130%


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