Paul Johnson’s Potted duck & chutney

Paul Johnson’s Potted duck & chutney

Perfect for a Christmas starter or a late night treat. The chutney is great with cheese too.

Paul Johnson's Potted duck & chutney
 
Ingredients
  • 6 duck legs
  • 500g duck fat
  • 1 tbsp chopped thyme
  • 1 orange, zest
  • 2 cloves garlic, finely grated
  • salt and pepper
  • 1 tsp mixed spice
  • For the chutney
  • 200g dried apricots
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 1 tsp ground coriander
  • 1 orange, zest and juice
  • 450ml cider vinegar
  • 225g Demerara sugar
  • 1 shallot, diced
  • 50g dried mixed fruits
  • 1 clove garlic, finely chopped
  • 20g grated fresh ginger
Method
  1. For the chutney, put all ingredients into a saucepan and simmer until cooked out to a thick chutney consistency.
  2. For the duck, preheat oven to 120C/Gas ½.
  3. Place the duck legs in a deep tray and cover with the duck fat, place in the oven and cook for 3 hours.
  4. Remove from the oven and pick all the meat before adding thyme, orange, garlic, salt and pepper, and mixed spice.
  5. Add some of the duck fat to make a moist consistency and mix well.
  6. Pot into Kilner jars and set in the fridge.
  7. Serve at room temperature with chutney and warm toast.

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