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.
- 4 helpings.
- 4 duck legs.
- 85g Maldon sea salt.
- 2x 340g duck fat.
- 5 cloves garlic (gently bashed with the skin on).
- 10 black peppercorns (coarsely crushed).
- 10g Thyme sprigs.
- 2 Bay leaves (crumpled up).
- Rub the salt generously into the duck legs, put them in a plastic box in a single layer, then sprinkle over the remaining salt.
- Close the plastic box and put it in the fridge for 24 hours.
- Preheat the oven to 140C/275F/GM1.
- Rinse the duck legs thoroughly under cold running water.
- On the hob, warm the duck fat in a large casserole dish.
- Place the duck legs into the casserole submerging them completely, then add the peppercorns, garlic, thyme and bay leaves.
- Put a lid on the casserole and transfer it to the oven for 3 hours.
- Remove the casserole from the oven and leave uncovered to cool for an hour.
- Remove the duck legs and put them into a plastic box.
- Strain the remaining fat and pour it over the duck legs, making sure they’re completely covered.
- Leave to cool completely, before storing in the fridge for up to 4 weeks.
- Preheat the oven to 200C/390F/GM6.
- Remove the duck legs from the plastic box, scrape off the fat and place them in a roasting dish.
- Sprinkle over a little sea salt, then roast for approximately 30 minutes or until the skin is golden and crispy.
- Serve immediately with potatoes dauphinoise and fresh vegetables.