Recipe

Pan fried confit duck legs, ramen noodles, miso vegetables and hoisin

SERVES 4

INGREDIENTS

4 duck legs 1 litre vegetable oil 15g sea salt 3 sprigs thyme 3 sprigs rosemary 4 packets fresh ramen noodles 20g diced red and yellow bell peppers 10g chopped coriander 4 tbsp honey 2 tbsp lime juice 4 tbsp sweet soya 4 tbsp kimchi base Salt and pepper (to taste) 100g unsalted butter 10g miso paste 1 red chilli, chopped 1 green chilli, chopped 2 heads pak choi, cut in half 2 large courgettes, cut into 12 baton cuts 12 pcs chantenay carrots 12 stems tenderstem broccoli PREPARATION

Duck salt: Combine sea salt, thyme and rosemary into a food mixer. Confit duck: Marinade the duck legs with the duck salt and leave in the fridge for 12 hours. Rinse the duck legs then place into a stainless steel container then add vegetable oil and put the lid on. Place into the oven at 150°C and let it cook for four hours. After cooking, drain the duck legs and save the duck fat for future use. Miso butter: Soften the butter and put into a mixing bowl, then add miso paste, chopped chillies and coriander.

METHOD

Duck: Heat up the pan and add a bit of oil, then place the duck legs (skin side down) to crisp up the skin. Next, place the duck into the oven (skin side up) for 10 to 15 minutes. Ramen noodles: Boil water in a pan then add fresh ramen noodles and let them cook for two to three minutes. Put the pan on a medium to high heat and add diced mixed peppers, kimchi base and sweet soya. Next, add the ramen noodles and mix well. Add salt and pepper to taste. Miso mixed vegetables: Boil water in a boiling pot and blanch the pak choi, courgettes, chantenay carrots and tenderstem broccoli. Heat up in a pan on a medium to high heat then add the miso butter mixture. Finish by adding the mixed vegetables.

AVEIKA SIGNATURE COCKTAIL

Old Fashioned

INGREDIENTS

12.5ml Grenadine 50ml cranberry juice 25ml Disaronno 25ml lemon juice 25ml Midori Blossom flower Cubed & crushed ice

METHOD

Using the spirit measure, pour all ingredients into a cocktail-shaker filled with ice cubes. Securing the lid, hold the shaker with both hands (one on each piece) and shake vigorously over your shoulder. Shake for a slow count of ten, or until the outside of the shaker frosts up, then strain the contents into a hobstar glass. Top with your favourite garnish and enjoy.