油封鸭烤蔬菜 Duck confit with rustic roasted roots vegetable

材料

鸭腿5只、盐3汤匙、胡椒粉1汤匙、百里香适量、蒜头4瓣、芥花油2公升

配料

红萝卜1条、椰菜花½ 粒、芥兰花½粒、小玉米6条、百里香适量、橄榄油2汤匙、蒜头3瓣、盐和胡椒粉适量

做法

1.以盐和胡椒粉腌鸭腿；再抹上压碎的蒜头和百里香，收入冰箱放隔夜。
2.用小火热芥花油，然后放入盐鸭腿。焖煮1 ½ -2小时，至鸭肉可以轻易撕开。
3.把烤炉预热至180℃；把蔬菜都切小块。
4.将蒜头、百里香及蔬菜以橄榄油搅拌，再加入盐和胡椒粉；然后放入烤炉烤约20分钟。
5.将烤蔬菜放在碟子里，铺上油封鸭腿，再淋上石榴酱汁即可。

Ingredients

5nos duck leg, 3 tbsp salt, 1 tbsp pepper, thyme as needed, 4 nos garlic clove, 2 liter canola oil

Sub-Ingredients

1 nos carrot, ½ nos cauliflower, ½ nos broccoli, 6 pcs baby corn, thyme as need, 2 tbsp olive oil, 3 nos garlic clove, salt and pepper to taste

Method

1.Cured duck leg with salt and pepper, crush garlic and put thyme together with duck leg, marinate over night in fridge.
2.In a pot low fire put in canola oil, then put in duck legs and simmer for about 1 ½ to 2 hours until duck leg can tear a part easily.
3.Preheat oven till 180℃ , cut vegetables into bite size.
4.In a bowl , toss together olive oil, thyme, garlic and vegetables , seasoning with salt and pepper . Roast in the oven for 20 minutes. Set aside.
5.Arrange roasted vegetables on the plate, put duck leg confit on top and drizzle with pomegranate glaze.