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Roasted Breast and Confit Leg of Spiced Anjou Squab
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Pot-Roasted Guinea Fowl, Broad Beans and Bacon Infused Sauce
Succulent guinea fowl crown and confit legs served with a rich bacon-infused cream sauce, broad beans, and pickled onion shells.
Scorched Confit Pork Belly with Hot Pickled Pineapple Salad and Black Pepper Powder
Double-cooked tender pork belly served with a warm pickled pineapple salad and a unique maltodextrin black pepper powder.
Duck Confit with Butter Bean Mash, Tomato and Butter Bean Compote and Red Wine Sauce
Slow-cooked duck legs served with creamy butter bean mash, a savory tomato compote, and a rich red wine reduction sauce.
Duck Three Ways with Roasted Pears, Shallots, Wilted Chard and a Red Wine Reduction
Prepare tender confit duck, spiced roasted duck breast, and a rich red wine sauce served with pears and chard.
Honey Confit of Duck with Puy Lentils
Salt-cured duck legs slow-cooked in fat, finished with a honey glaze, and served over herb-infused red wine Puy lentils.
Honey Roasted Duck Confit with Puy Lentils, Mashed Potatoes and Celery Leaves
James Martin prepares restaurant-style comfort food featuring honey-glazed duck legs, creamy mashed potatoes, and savory braised Puy lentils.
Honeyed Duck Confit with Crispy Seaweed and Creamy Mash
Succulent duck legs glazed with honey and thyme, served with smooth mashed potatoes, crispy seaweed, and a red wine reduction.
Confit Duck with Parsnip Purée
Flavorful duck legs cured in aromatic spices, slow-cooked in fat until tender, and served with a smooth parsnip and apple purée.
Confit Pork Neck with Celeriac Coleslaw
Slow cooked pork neck in oil, served with crushed potatoes, a julienned celeriac coleslaw, and a vibrant herb dressing.
Confit of Salmon with Cucumber Salad and Horseradish Cream
Succulent confit salmon fillets served with a refreshing cucumber salad and a tangy horseradish cream garnish.
Confit Shoulder of Lamb and Potato Torte
Slow-cooked lamb shoulder layered with sliced potatoes, garlic, and herbs, then baked until tender and golden.