Island Life Magazine Ltd December 2014/January 2015 | Page 105

FOOD

Serves 2

2 Brownrigg duck legs
2 pints light olive oil
2 medium potatoes
2 medium parsnips
1 tbsp of IOW honey

Half a pint of chicken
stock
5oz salted butter
2 tbsp marinated
cherries

Method
• Pat dry & season the duck legs & immerse in olive oil
in a deep roasting tray.
• Tightly cover with foil & cook in preheated oven at
150°C for 2½ hrs until tender.
• Peel & dice the potato & parsnip & simmer until
tender. Mash together with 2oz of butter & the
honey until smooth, season.
• For the sauce soften the finely diced shallot in a
little of the confit oil, add the cherries & flambé with
brandy.
• Add the stock & boil until reduced by half. Quickly
whisk in the cubed & chilled butter to form the sauce.
• To serve press the mash into rings, place the duck
leg to the side, finish with sauce

Sean Jeffers, Head Chef
New Inn, Shalfleet

Serves 6 - 8

300g good-quality
mincemeat

3 eggs, beaten

140g fine shred orange
marmalade

100g butter, frozen and
coarsely grated

200g molasses cane
sugar

4 tbsp whisky

200g self-raising flour

4 tbsp treacle

Christmas Pudding quick to make

honey parsnip mash and cherry brandy sauce

Confit leg of Brownrigg duc