Balmain Bug with Duck Leg Confit and Smoked Duck Breast

Balmain Bug with Duck Leg Confit and Smoked Duck Breast

Method

For the Balmain Bugs
Steam bugs and cut in half lengthways. Remove the flesh and cut into four pieces.

For the Duck Leg Confit
Preheat oven to 200C. Place duck legs in a non-stick frying pan, skin side down. Reheat in the oven until golden brown (approximately 10-12 minutes). Remove and let cool enough to handle. Shred meat off the bone.

Make a quick dressing by whisking four times the amount of olive oil to orange juice and season.

To Serve
Take four small mixing bowls and add even amounts of all remaining ingredients to each bowl. Add warm duck leg, dress and toss. Divide between four plates and serve.


We’ve partnered with the Wine Gallery to give you the best wine pairing for your meal. Check out their recommendation here.

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