Kitchen Sanctuary’s Nicky Corbishley serves up a dish of indulgence.

As anyone who’s ever tried it will testify, the extra effort that goes into confit duck always ensures it melts in the mouth – and the below confit duck with Brockmans blackberry syrup is no exception. As well as adding a welcome sharpness to the dish, the blackberry syrup brings our unique botanicals to the forefront. Expect deep Brockmans aromas and a rich roundness with every mouthful.

Our thanks go to Nicky Corbishley of Kitchen Sanctuary for coming up with the recipe. Over on her blog, Nicky continually comes up with novel recipes that have earned her award-winning status. After trying this recipe, we’re also converted.

Brockmans Gin with blackberries and confit duck

Confit Duck with Brockmans Blackberry Syrup

By Nicky Corbishley

Serves 4

Ingredients

For the duck

  • 4 duck legs
  • 1 heaped tbsp salt flakes
  • ½ tsp crushed black pepper
  • 1 tsp dried thyme
  • 3 garlic cloves, peeled and crushed
  • 2 bay leaves torn into quarters
  • 150ml dry white wine

For the blackberry syrup

  • 1 tbsp unsalted butter
  • 2 shallots, peeled and finely diced
  • 3 tbsp Brockmans Gin
  • 150ml chicken or duck stock
  • 120g blackberries
  • 3 tbsp light brown sugar
  • Pinch of salt
  • Pinch of freshly ground black pepper

Also

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 10 radishes, sliced in quarters
  • 200g tenderstem broccoli
  • 175g asparagus
  • 1 clove garlic, peeled and minced
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 1 tsp lemon juice
  • 100g blackberries – room temperature

Method

  1. Place the duck legs in a single layer in a large baking dish, skin side up. Sprinkle on the salt, pepper, thyme, bay leaves and garlic. Rub the mixture into the skin, then cover the dish in cling film and refrigerate overnight (8-10 hours).
  2. Preheat the oven to 140°C. Remove the duck legs from the fridge and gently wipe them down to brush most of the salt off. Don’t wash with water as this will wash off the flavour and make the duck legs too moist. Wipe out the baking dish and pack the duck legs closely together, skin side down, in one layer in the baking dish. Pour over the wine and cover in foil.
  3. Place in the oven and cook for 2 hours. During this time, the fat will start to render from the duck, so you should eventually see the amount of liquid increasing in the dish.
  4. After 2 hours, remove from the oven and let the duck legs and the liquid in the baking dish cool separately. Then put the duck legs in a bowl, skim the fat off the cooking liquid and pour/spread over and around the duck. Cover in cling film and refrigerate for at least 2 hours (up to two days – or even a week or 2 if the duck legs are completely submerged in fat).
  5. Preheat the oven to 220°C. Place the duck legs on a baking tray, skin side up. Leave a little of the duck fat on the skin. Cook in the oven for 30 mins until golden brown.
  6. Meanwhile, make the Brockmans blackberry syrup. Melt the butter in a small saucepan. Add in the chopped shallots and cook on a medium heat for 5-6 minutes until softened.
  7. Add in the Brockmans Gin and allow to bubble for 1 minute, then add in the stock, blackberries, sugar, salt and pepper. Simmer for 5-6 minutes, squashing the blackberries occasionally, until the liquid is reduced by one third. Strain the liquid to remove the onions and blackberries. Pour the liquid back in the pan and reheat just before serving (you can simmer it for longer if you want it a little thicker).
  8. About 10 minutes before the duck is ready, sauté the vegetables.
  9. Heat the butter and oil in a large frying pan until the butter melts. Add in the radishes and sauté over a medium-to-high heat for 5 minutes until the radishes start to brown.
  10. Add in the broccoli, asparagus and garlic. Turn the heat down to medium and sauté for a further 3-4 minutes until tender.
  11. Stir in a pinch of salt and the lemon juice and turn off the heat.
  12. Divide the vegetables between four plates. Place a duck leg on each plate and drizzle on the Brockmans and blackberry syrup. Top with fresh blackberries before serving.
Brockmans Gin with blackberries and confit duck Brockmans Gin with blackberries and confit duck