RECIPES
SEASON’S GREETINGS FROM CAMBRIDGE’S TOP FOODIE HANGOUTS – AND, WITH THEIR BEST-LOVED YULETIDE RECIPES SHARED HERE, IT’S CHRISTMAS COME EARLY DEEP AND CRISP A Culinary
STEP-BY-STEP GUIDE Take the skin off four confit duck legs and lay flat on an oven tray, baking until crisp. Pick the meat from the leg, removing all bones. Chop the crisp skin and add 180g hoisin sauce, 20g chopped spring onions and 3g chilli, and season. Melt 20g butter. Take one sheet of filo and lay flat; cover three other sheets with a damp towel to stop them drying out. Using a pastry brush, dab butter into each corner of the sheet, folding in half so the butter sticks the sheet together into a square. Place a quarter of the duck mix into the centre and dab butter into the corners. Pull up the sides and twist gently at the top. Brush with melted butter, bake at 180˚C for 12-15 minutes. The Cock at Hemingford Grey’s Duck Parcel THIS EASY GAME DISH IS BEST SERVED WITH SESAME SLAW AND KETJAP MANIS
60 DECEMBER 2022 CAMBSEDITION.CO.UK
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