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FESTIVE EVENTS<br />
24 hours prior to serving<br />
<br />
Place duck legs on a tray & season<br />
with salt & pepper<br />
Once soft, add the sugar, red wine/<br />
port & reduce until the liquid has<br />
almost gone. Finally, add the redcur-<br />
Thinly slice the oranges & lemons,<br />
rant jelly. Bring back to the simmer &<br />
placing over the flesh of the legs.<br />
reduce until a sticky marmalade<br />
Sprinkle over the bay leaves, star<br />
consistency<br />
We are hosting several party nights with tables available for<br />
anise, garlic & cinnamon sticks. Cling Cook the duck for at least 3 hours<br />
film & refrigerate overnight. your <strong>Christmas</strong> celebrations until tender. They will be fine for up to<br />
This guests allows the to be pores seated of the on duck tables to of 8 to 10 people 6 hours or in shared a slow cooker<br />
open, releasing excess moisture from Once cooked, drain from the oil &<br />
the meat, helping to create £40 a more per person place on a baking tray. Sieve the<br />
intense £10 per duck person flavour, non crisper refundable skin and deposit is due at remaining time of booking duck fat and store in an air<br />
help The to infuse Boat House the winter is available spices to hire privately & for tight exclusive container use for future use for duck<br />
On the day of serving<br />
during December fat roast potatoes or for another<br />
Pat dry for any lunch excess times moisture & evenings from the for your <strong>Christmas</strong> batch celebrations of duck legs<br />
duck & place in a slow cooker with the Set the oven to 200°C & Place the<br />
winter Exclusive spices hire & duck events fat. require Add 100a ml minimum of of 60 guests duck legs to be in for seated 10-12 minutes until<br />
water & turn on low.( You on could tables place of 8 to 10 people the skin is crisp<br />
the ducks in a deep tray and cover Slice the brioche & lightly toast, keep<br />
with foil, cooking For available at 120°C dates for 3 please contact our events a close team eye on the brioche, as it will<br />
<br />
hours)<br />
colour quickly<br />
Whilst We the require duck a legs table are plan cooking, & pre-order peel for all reservations two weeks<br />
& thinly slice the onions prior to the event date<br />
<br />
Place the onions in a thick bottom<br />
pan adding 25 ml olive oil. Cook slowly<br />
until the onions are soft, ensuring<br />
that they do not colour<br />
<br />
Spoon a good size spoonful of the red<br />
onion marmalade on to your plates,<br />
with a bunch of wild rocket alongside<br />
as garnish & place the brioche. Add<br />
the hot, crisp duck leg onto the rocket<br />
& lightly drizzle with balsamic glaze<br />
INGREDIENTS<br />
3<br />
4
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