Roasted Confit of Duck Leg - Chef Recipe by Graeme McLaughlin
“This dish is based on duck dishes from Central Europe in the Winter time – namely Germany, Hungary ...
Salt and pepper
Italian herb mix
Extra Virgin olive oil
Avocado for garnish if you wish
My tip for boiled eggs is to have the water boiling and your eggs at room temp (if they are cold and straight out of the fridge they will crack and sometimes explode). Place in boiling water to cook for no more than 6 mins then directly run under cold water or place in an ice bath to stop the cooking process.
Take a bowl, add some chili flakes, turmeric, Italian herbs, dash of smoked paprika, salt and pepper then roll the peeled eggs around till they are covered in your spice mix.
Serve on a crunchy piece of sourdough toast and drizzle with good quality oilive oil. Make it even more special with a side of avocado or cucumber rose.
Credits: Gelby's Kitchen