Danny Kattar Executive Chef - Crowne Plaza Yas Island.

Ingredients

• 3 tablespoons salt
• 4 garlic cloves, crushed
• 1 shallot, peeled and sliced
• 6 sprigs thyme
• coarsely ground black pepper
• 4 duck legs with thighs
• 4 duck wings, trimmed
• approximately 4 cups of duck fat
• 4 tbsp honey
• 1 tbsp seven spices
• 6-8 medium/large cherry potatoes
• 1 cup chopped cilantro
• 6 cloves garlic, minced
• ½ tsp cayenne pepper
• 1 tsp salt
• ¼ cup olive oil

Method

Sprinkle one tablespoon of salt in the bottom of a dish or plastic container large enough to fit all the duck pieces without layering

Evenly scatter half of the garlic along with the shallots and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the salt, garlic, shallots and thyme and a little pepper. Cover and refrigerate for one to two days

Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck
Arrange the duck pieces in a single, snug layer in a deep baking dish. Pour the melted fat over the duck and place the confit in the oven

Cook the confit slowly at a very slow simmer for two-three hours until the duck is tender
Sprinkle the seven spices over the duck and spread the honey on the skinned side. Preheat the oven on 180°C and place the duck for ten minutes or until the skin appears golden

Cut the potatoes into half. Toss with olive oil and spread on a baking sheet and cook in oven on 400 degrees for 20-25 minutes. In a pan sauté cilantro, garlic and olive oil, add potatoes and toss. Season with salt and pepper.

This recipe serves four and comes from Danny Kattar, the Executive Chef at the Crowne Plaza Yas Island.