Crispy sea bass with confit duck recipe

Paul pushes the boat out with this crispy sea bass with confit duck on Come Dine With Me Walsall

Serves 4

INGREDIENTS

Oil, for frying
2 duck legs
1kg duck fat
4 star anise
10 cloves
Pinch of Chinese five spice
1 tsp fennel seeds
50ml red wine
75g sugar
4 skin-on sea bass fillets
1 tbsp butter
2 heads pak choi

Method

Heat a dash of oil in a frying pan and brown the duck over a high heat. Melt the duck fat in a deep heavy-bottomed saucepan and carefully lower in the duck along with 3 star anise and the cloves. Simmer very gently for 2 hours on the lowest heat setting.
Lift out the duck and shred the meat. The meat can then be reheated in a frying pan just before serving, with an extra sprinkle of Chinese five spice.
In a saucepan mix the remaining star anise, fennel seeds, wine, sugar and 150ml water. Bring to the boil then reduce down to a syrup and strain.
Heat some oil in a frying pan, slash the skin on the fish then fry skin-side down for 2-3 minutes until golden. Turn the fish and remove the pan from the heat, leaving the fish in the pan to finish cooking in the residual heat.
Melt the butter in a frying pan and fry the pak choi briefly to soften. Divide between plates, top with duck and sit the fish on top. Drizzle around the sauce and serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.