Recipe from the Restaurant
This is fantastic as a first course or for a more substantial lunch or light supper. Duck is highly regarded in cornwall and there are some fantastic farms which give the birds the best possible life which can be tasted in the quality of the meat.
To make 4 portions;
1/2 a large or 1 small red cabbage
Teaspoon of mustard
Yolk of one free range egg
2 Rashes of Bacon
Tablespoon of White wine vinegar
Good quality of olivee oil
4 x Duck legs
Good pinch Chinese five spice
You can either buy the ducks alrady confited which basically means cooked slowly in there own fat. If you want to have a go yourself
To make the slaw place the egg, mustard and vinegar in a bowl and whisk to form a paste, slowly add the oil and continue whisking until you have the consistency of thick mayonnaise - proper mayonnaise.
Cook the onions in a little buter ove a moderate heat until the become translucent, drain an set aside. Cook the bacon rashers until they are golden and crispy.
Shred the red cabbage finely add to the mayonnase along with te onions and bcon and mix throuroughly.
Pull the meat of the duck legs and place in a bowl and ad the chinese five spic and mix.
Place the meat on a serving plate along with the red cabbage slaw and enjoy!