Lamb Shoulder, Beetroot, Mint & Sorrel
A fresh twist on tender lamb shoulder - ideal for summer dinner parties.
4 x 240g-270g duck Maryland
1/2 bunch thyme
1/4 bunch flat leaf parsley
1/4 bunch sage
1/4 bunch basil
1/4 bunch rosemary
4 cloves garlic
2 bay leaves
Handful whole white peppercorns
40g sea salt
2L duck fat
To marinate duck leg, finely chop all herbs and finely dice garlic.
Mix in peppercorns and sea salt with combined herbs and garlic.
Add duck legs to the mixture and allow to marinate for at least 24 hours.
After period has lapsed, wash herb salt mix from duck legs.
Arrange duck legs in large roasting tray and cover with duck fat ensuring that legs are completely covered.
Place roasting tray in oven for approx 3-4 hours on 100 C.
Duck legs are cooked when meat can be easily released from the bone.
Allow to cool inside duck fat.
Increase oven temperature to 240 C and remove duck legs from fat.
To cook dish, position each leg skin side down onto a roasting pan under high heat for 15 minutes and this will ensure that skin becomes crispy.
To serve, accompany with truffle scented mashed potato, caramelised baby witlof hearts, sautéed wood mushrooms and pan juices.