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

1 Onion

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!



 
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