Confit duck legs with black pudding and pickled Rhubarb



For the pickled rhubarb (to be done in advance) 

3 x stalks of rhubarb

200 g sugar

1 star anise 

1 bay leaf 

3 peppercorns

2 cloves 

2tsp flake salt 

200ml water

200ml apple cider vinegar 


2 x confit duck legs 

6 x 1inch slices for good quality black pudding




  1. Peel trim and thinly slice the rhubarb and put into a sterile large pickling jar, or a couple of small ones 
  2. Place all the other pickling ingredients into a pot and bring to the boil, stirring occasionally to ensure all the sugar has dissolved, remove from the heat and allow to cool slightly
  3. Pour the liquid including the aromatics on to the rhubarb ensuring it is completely covered but leaving about ½ inch headspace in each jar (you may have pickling liquid left over depending on size of jar) 
  4. Seal jar and leave at least over night before using, longer if possible 
  5. Preheat oven to 200C, place duck legs in a tray and cook in the oven for 20 min
  6. While the duck is cooking, gently fry black pudding in a pan with a little oil until crisp on both sides, keep warm until needed 
  7. Arrange pudding on a plate and top with the crispy duck leg, spoon some of the pickled rhubarb onto