You need to enable JavaScript to run this app.
Recipe Catalogue
Meals
CATEGORIES
All
Beef
Chicken
Dessert
Lamb
Miscellaneous
Pasta
Pork
Seafood
Side
Starter
Vegan
Vegetarian
Breakfast
Goat
Vegetarian
Indian
Dal fry
Tags: Curry,Vegetarian,Cake
View details
Hide from list
Highlight meal
Dessert
British
Dundee cake
Tags: heavy,Nutty,Fruity
View details
Hide from list
Highlight meal
Miscellaneous
French
Duck Confit
Tags:
View details
Hide from list
Highlight meal
 it should be like thick soup.
In a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
Add cilantro and garam masala cook for about one minute.
Pour the seasoning over dal mix it well and cook for another minute.
Serve with Naan.){kind=link}
 After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.){kind=link}