The iK team went in THE KITCHEN to hear all about the journey of the inspirational head chef Kieran Golding at POMUS Folkestone, check out the exclusive recipe below for his Confit Duck Leg with Plum Ketchup & Orange Salad

Ingredients: 

2 duck Legs

250g of duck fat 

1 bunch of thyme 

5 cloves garlic

For the ketchup: 

500g plums

200g brown sugar

1 cinnamon stick

2 garlic cloves

1 shallot 

50ml apple cider vinegar 

Salt

For the salad:

60g Rocket 

1 fennel 

1 orange

40g smoked cashews 

olive oil 

Method: 

1. Heat the duck fat in a saucepan with the cloves of garlic and thyme for 5-6 minutes to infuse the flavours.

2. Place the duck leg into a deep tray and pour over the duck fat. Cook at 150°C for 3 hours.

3. For the ketchup, roast the whole plums in the oven at 180°C for 15-20 minutes. Once cooled, remove the stones and add the plums to a saucepan along with the other ingredients.

4. Place on a medium heat for 10-15 minutes and simmer until reduced. Once it’s reduced, remove the cinnamon stick and blend until the ketchup is smooth. Then place in the fridge until cold.

5. For the salad, shave or slice the fennel thinly and place into iced. water to keep it crisp. Then segment your orange and add to the rocket, fennel and roasted cashews (leave whole or crush, up to you!).

6. Once ready to serve, put the salad into a bowl and dress with olive oil. Pop onto your plate with your duck leg and add a generous portion of plum ketchup. Leave as a delicious salad or add your favourite red wine jus – enjoy!