This recipe we have selected for January is taken from the brand new menu at The Cliff at Cap, launched mid December 2024.

The success of a confit duck leg depends on slavishly following the recipe; after all, it has been tried and tested for 400 years! By curing them in salt, you completely change the texture and flavour of the duck. The duck legs are then cooked for a long time at a low temperature in duck fat but beware – if the fat boils during the cooking process then the wonderful texture will be spoilt. You can further improve flavour and texture by leaving the duck legs in their cooking fat (refrigerated) from 2 – 3 days.

For the duck legs:

4  Duck legs

30g  Coarse rock salt

1 tbsp  Black peppercorns, crushed

4  Garlic cloves, peeled and finely sliced

2  Bay leaves, finely-sliced

4  Sprigs thyme, picked

800g  Duck fat, melted

Lay the duck legs on a tray – flesh side upwards – and distribute the rock salt, crushed pepper, garlic, thyme and bay leaves evenly. Cover with cling film and marinate overnight (12 hours).

Pre heat the oven to 100°C.
Wash off the marinade and pat dry with kitchen cloth. Place the duck legs skin side down in a saucepan. Cover with the melted duck fat, place on the stove and bring the temperature to 85ºC. Cook for 2 ¼ hours in a preheated oven until the duck legs are very tender.

Using a food temperature probe, check the duck fat doesn’t go any higher than 90ºC, just under simmering point.

Once cooked, leave to cool in the fat and store in the fridge for 2-3 days, which will improve their flavour.

Pumpkin Ketchup 

30oz roast pumpkin puree

2 teaspn salt

2 finely diced onions

1 finely diced red pepper

1 tablespn turmeric

1 tablespn celery seed

½ teaspn all spice

½ teaspn cayenne pepper

1 finely crushed bulb garlic 

2 cup apple cider vinegar

1.5cup brown sugar 

½ cup water 

Sweat the onions, garlic and spices in a tablespn coconut oil with no colour.

Add the water sugar and vinegar bring to the boil and blend with the roasted pumpkin puree

Strain through a fine sieve 

Pate Brisee (Tartlet dough)

125g of butter

250g of flour

30g ground Walnuts 

1 tsp salt

1 tbsp of water (make sure the water is ice cold) 

Bring all ingredients together and rest in the fridge for 5 hours.

I like to garnish the tartlet with fresh sliced granny smiths and baby Arugula