Confit Duck

This timeless French classic method of cooking was originally used to preserve cuts of meat and fruit for the long winter months. It produces a deliciously melting texture and greatly enriches the meat.

Ingredients

2 × duck legs
1kg goose fat
small bunch of thyme
3 cloves of garlic
sprig of rosemary
50g salt
50g caster sugar

Preparation Time: 10 minutes (+ 12 hours salting)
Cooking Time: 2 hours
Serves: 2

Method

Place the duck legs into a dish. Mix the salt and caster sugar together and rub it all over the duck legs, then rub half of the thyme all over them as well. Cover with cling film/ plastic wrap and place into the fridge for at least 12 hours.
After the 12 hours, wash the duck legs and pat them dry with kitchen paper so they are free from the salt and sugar mix, discard the thyme.
In a large saucepan place the goose fat, garlic cloves, the rest of the thyme and the rosemary. Put it over a gentle heat until the fat has melted and is starting to gently bubble.
Carefully place the ducks legs into the fat so that they are completely covered and cook them on the lowest heat setting for 2 hours, until the skin on the leg bone has retracted and the bone is visible.
Remove the duck legs from the goose fat and place them onto a plate to rest for 5 minutes. If desired, you can place the legs under a hot grill for a couple of minutes before serving to crisp up the skin.
To serve, remove the cartilage from the base of the leg bone. We served the duck with a potato rösti and braised red cabbage.

Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 5 days in advance if left in the fat.
Will leftovers be nice? Yes, for up to 5 days.

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Confit Duck

Ingredients

Method

Useful Information

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