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Ingredients:

• 4 duck legs confit
• 500g mixed vegetables, cut in fine strips (carrots, leeks, celery, white trumps, mushrooms)
• 125 ml chicken stock
• 100 ml raspberry cider jelly

Methods:

1. Cook vegetables with a small amount of confit grease.
2. Add the chicken stock and let reduce the liquid, add the jelly.
3. Reheat the duck legs in the oven.

Comments:

• To serve, place the vegetables on a plate and top with the duck leg.
• Serve hot.
  

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