appetite magazine
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
  1. Put salt, herbs, and peppercorns in a food processor and mix until bright green.
  2. Rinse duck with cold water, pat dry.
  3. Discard excess skin on the bottom and edges, leaving ½cm overhang.
  4. Rub with salt, place on a tray, flesh side up.
  5. Wrap with cling film and refrigerate overnight.
  6. Rinse again with cold water and dry.
  7. Put in a thick, ovenproof pot with a lid.
  8. Cover with duck fat 2cm higher than meat.
  9. Cook at 100C/Gas¼ for 10 hours.
  10. Once cool, place in a container, strain fat over legs and refrigerate.
  11. To serve, discard fat, put duck in a hot, non-stick pan skin side down until crispy.
  12. Cook at 180C/Gas4 for 15mins.
  13. Serve with Lyonnaise potatoes.
Recipe by appetite magazine at https://www.appetitemag.co.uk/confit-duck/