While on photoshoot for Buds & Beads tea at Karina's gorgeous restaurant, Wild Flower Bar & Dining, we had the pleasure of tasting our smoky black tea Lapsang Souchong with Confit Aylesbury duck leg, Paris mash & red wine gravy. It was a match made in heaven and we thought you might like to try this at home!

Confit Aylesbury duck leg, Paris mash, red wine gravy

Recipe by - The Wild Flower Bar & Dining, Serves 6

Confit Duck

6 duck Maryland’s, spine out and frenched (you can ask your butcher to do this for you)

200g duck fat  

10g salt

Method 

Salt the duck legs and allow to set for 1 hour either in the fridge or covered on the bench

After the hour, wipe off the excess salt and moisture from the duck legs

In a large shallow pot add the duck legs and duck fat (ensure the duck fat is at a liquid stage before use), place on low heat, and allow to simmer but not boil, for up to 2 hours

When duck legs are cooked place them on a strip tray and allow them to cool

Paris mash

1.2kgs desire potatoes, peeled

250g butter

500ml cream

Method

Cut the potatoes into even even-sized pieces and put them into a pan, cover with the water and season, cook the potatoes until a small knife easily moves through the potato

Allow the butter to soften to room temperature and then place in a saucepan with the cream and bring to a simmer

Once the potatoes are cooked drain in a colander and remove as much liquid as possible without them cooling to much

Pass through the potato Mooli or use a domestic masher/ ricer, immediately

Pour in half of the cream and butter mix and stir well

Then add the rest of the cream and butter and season

Red Wine Gravy (yield 500ml)

1.5 litres of cooking wine (red or white), reduced to 150ml

500ml veal jus, which can be bought from any reputable butcher

50ml wine reduction

Method

Place the veal jus and reduction into a saucepan. NB Add any aromatics/ herbs you wish depending on the intended use i.e.

• Beef cheeks – speck trim, mushroom stalks
• Lamb rump – fresh tomato, rosemary
• Chicken – mushroom trim, thyme, lemon zest
• Duck- cherries, orange zest

Bring to a simmer and cook for 20-40 mins until the desired consistency is required

Pass through a sieve and adjust seasoning as required

Simply plate up all the mash, duck confit and red wine gravy, add some seasonal greens, and enjoy with a cup of Lapsang Souchong - guaranteed to WOW your guests at your next dinner party.