Recipe:Confit duck pithivier

Serves 2

Ingredients

2 duck legs

500ml vegetable oil

1 sheet of puff pastry

4 sprigs of fresh thyme

1 garlic clove, crushed

1 carrot

1 celery stick

500ml white wine vinegar

500ml water

A dash of milk for brushing your pastry

50g salt

150g sugar

Fresh salad leaves

Yorkshire Rapeseed Oil

200g Yorkshire Wensleydale & Cranberries, crumbled

50g Yorkshire Wensleydale

Method

Place the duck legs in vegetable oil with garlic and thyme and confit (slow cook) in the oven at 90 -100°C or in a pan on the hob for 3 hours, or until the meat starts to fall off the bone.

Pick the cooked meat off the bone, season well and mix with crumbled Yorkshire Wensleydale & Cranberries.

Carefully use a knife or cookie cutters if you have them to cut four 12cm discs of puff pastry.

Roll the filling into two neat, tidy, well-formed balls with your hands.

Enclose each ball between two pastry discs, decorate the top with a pairing knife and crimp edges, then lightly brush with milk.

Bake the pithivier in the oven at 180°C for 8-12 minutes or until pastry is golden brown.

Peel and finely slice the carrot into ribbons (this can also be done with a veg peeler) and chop the celery at interesting angles.

Mix the sugar, salt, white wine vinegar and water together in a pan then bring to the boil.

Allow the liquid to cool slightly then cover the vegetables and leave until slightly soft.

Place the pithivier on a plate, arrange the pickled veg in an attractive manor in a line to the side and garnish with fresh salad leaves.

Finally, crumble the Yorkshire Wensleydale over the vegetables and serve.

Recipe Credit – Wensleydale Creamery