Confit of duck

Confit of duck is a classic French dish and it’s absolutely scrumptious! If you like duck with a crispy skin and meat that just falls off the bone, this is the food for you. It takes a little bit of preparation, but it’s worth it.

Information

  • Makes: 4 helpings
  • Time: 1 day + 4 hours 30 minutes

Ingredients

Measurement converter

  • 4 duck legs
  • 85g Maldon sea salt
  • 4 to 6 x 340g duck or goose fat
  • 5 cloves garlic (gently bashed with the skin on)
  • 10 black peppercorns (coarsely crushed)
  • 10g Thyme sprigs
  • 2 Bay leaves (crumpled up)

Method

Step 1

  1. Rub some salt into the duck legs, put them in a plastic box in a single layer, then sprinkle over the remaining salt.
  2. Close the plastic box and put it in the fridge for 24 hours.

Step 2

  1. Preheat the oven to 140C (120C fan assisted)/275F/GM1.
  2. Rinse the duck legs really thoroughly under cold running water, then pat them dry.
  3. On the hob, warm the duck fat in a large casserole dish.
  4. Place the duck legs into the casserole submerging them completely, then add the peppercorns, garlic, thyme and bay leaves.
  5. Put a lid on the casserole and transfer it to the oven for 3 hours.
  6. Remove the casserole from the oven and leave uncovered to cool for an hour.
  7. Remove the duck legs and put them into a plastic box.
  8. Strain the remaining fat and pour it over the duck legs, making sure they’re completely covered.
  9. Leave to cool completely, before storing in the fridge.

Step 3

  1. Preheat the oven to 200C (180C fan assisted)/390F/GM6.
  2. Remove the duck legs from the plastic box, scrape off the fat and place them in a roasting dish.
  3. Roast for approximately 30 minutes or until the skin is golden and crispy.
  4. Serve immediately with potatoes dauphinoise and fresh vegetables.

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