Confit duck with fesenjan sauce and spiced bulgar wheat

Confit duck was always one of my signature dishes. If you want to make your own confit legs you'll need to start this dish a couple of days in advance to allow time to brine the duck and cook it. Once the duck legs are confit they will keep in the fridge, submerged in duck fat for a couple of months so it's worth making more than you need. Alternatively you can use shop bought for this recipe.Fesenjan is a walnut and chicken or duck stew from Persia and the levant eaten at celebrations. I took all the best elements of fesenjan, paired it with confit duck and finished the dish with the spiced bulgar wheat. A great dish for a dinner party, you can make the sauce a couple of days in advance so on the day all you have to do is finish the duck in the oven, reheat the sauce and steam the bulgar wheat.

• Servings: 6

Source: The Secret Supper Society

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