Did this meal for our staff dinner some time back. Unrefined in the plating but it is a staff meal where I make something then often tweak later on as a dish for service. Although not very presentable but it was a good tasting meal.
I made a duck confit with leek cream sauce and fried potatoes. A fairly simple dish and most of the effort was focused on making the sauce. The duck goes into the oven to Confit with oil, thyme, garlic, and black peppercorns. After 2 and half hours they are done then deep fried to get that golden crispy exterior.
I simply braised the Leeks in a chicken stock then added cream to it before blitzing it into a fine puree. It paired so well with the duck and made the dish really sing.
