Confit duck
Ingredients
- 100g coarse salt
- 2 tbsp chopped thyme
- 2 tbsp chopped curly parsley
- 1 tsp black peppercorns
- 2 bay leaves, torn into bits
- 4 duck legs
- 1litre rendered duck fat, melted
Method
- Put salt, herbs, and peppercorns in a food processor and mix until bright green.
- Rinse duck with cold water, pat dry.
- Discard excess skin on the bottom and edges, leaving ½cm overhang.
- Rub with salt, place on a tray, flesh side up.
- Wrap with cling film and refrigerate overnight.
- Rinse again with cold water and dry.
- Put in a thick, ovenproof pot with a lid.
- Cover with duck fat 2cm higher than meat.
- Cook at 100C/Gas¼ for 10 hours.
- Once cool, place in a container, strain fat over legs and refrigerate.
- To serve, discard fat, put duck in a hot, non-stick pan skin side down until crispy.
- Cook at 180C/Gas4 for 15mins.
- Serve with Lyonnaise potatoes.
