Ingredients
- 4 legs
duck confit - 150g-175g/5oz-6oz
duck fat - 5 tbsp roughly chopped flatleaf
parsley
Preparation method
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Remove all of the meat from the duck legs, discarding skin, bone and tendons.
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Place the duck meat into a bowl and mash with a fork.
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Gradually add the duck fat as you continue to mash.
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Add the chopped parsley and season with salt and freshly ground black pepper.
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Spoon the mixture into four small ramekins and place in the fridge to set.
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Remove from the fridge ten minutes before serving.
James Martin recipes from Saturday Kitchen
1-2 hours preparation time
No cooking required cooking time
Serves 4
