Close Panel
Wimbledon Channel
KEY DATES FOR WIMBLEDON 2017

Qualifying begins: 26 June

The Draw: 30 June

Pre-event Press Conferences: 1 & 2 July

Order of Play: 2 July

Championships begin: 3 July

COME BACK FOR LIVE SCORES & LIVE BLOG FROM 26 JUNE

Menu
Wimbledon.com uses cookies.
We use simple text files called cookies, saved on your computer, to help us deliver the best experience for you. Click continue to acknowledge that you are happy to receive cookies from Wimbledon.com.
CONTINUE > Find out more
News
Tuesday, 28 June 2016 12:45 PM BST
Recipes from Wimbledon: Confit duck
Gary Parsons, the AELTC's head chef, serves up a collection of mouth-watering recipes that encapsulate the spirit of The Championships READ MORE

Confit duck

Ingredients
Barbary duck:
4 confit duck legs
200g savoy cabbage, shredded
80g Italian diced pancetta
120g sliced onion
80g unsalted butter
120ml fresh double cream
Thyme
1 peeled garlic clove

Gravy:
1 glass red wine
Pinch table salt
Pinch ground black pepper
1 tbsp rapeseed oil
80 ml water

600g creamed potato mash

Method
1. Preheat your oven to 200C
2. Meanwhile, cook potatoes in boiling salted water until soft, drain add 60g butter and the cream then season to taste.
3. Pan fry the duck breasts skin side down, render and crisp fat, turn over and finish in the oven for 10 minutes, allow to rest and slice lengthways to serve.
4. Warm the confit duck through, keep warm until required in the oven.
5. Pan fry the diced pancetta until crispy, remove pancetta from the pan and put on one side.
6. Add the onion, thyme and garlic to the pan and cook gently. Deglaze the pan with red wine and make the gravy.
7. Melt 20g butter and oil in a pan and gently wilt the cabbage, add the pancetta and season to taste.
8. Arrange the confit duck on the plates, put the cabbage and creamed potato mash on the side then arrange the duck breast slices on top.
9. Drizzle with the gravy.


Other delicious Recipes from Wimbledon: