Duck Confit
A classic dish of slow cooked duck leg cooked slowly in duck fat. Serve on a bubble and squeak or pull of the meat and serve as a warm salad.
Preparation time: 20 minutes plus marinating time Quantity: Serves 4 Cooking time: 3 hours
Ingredients
4 duck legs
2 tablespoons sea salt
1 tablespoons black peppercorns -crushed
4-5 cloves garlic -crushed
1 tablespoon fresh thyme -chopped
700-800g duck fat
Extra -
2 cloves garlic -left whole/skinned
1 sprig thyme
2 bay leaves
6 peppercorns
Method
- Rub the salt, pepper, garlic and thyme in to the duck
- Leave in a sealed container in the fridge over night
- Wash of the cure/marinade mix
- Place in an ovenproof/ hob proof dish/deep pan skin side down
- Cover with the duck fat
allow to melt slowly on a low flame
- Add the garlic, thyme, bay leaves and peppercorns
- Heat till the mix is simmering, approx 80-90*c
- Cover loosely and allow to cook just below that temperature on top of the stove for 2&1/2 -3 hours or in a preheated oven, middle shelf gas 1/95*c/200*f for 3 hours
- Spoon out the duck legs and serve
- Keep the pure duck fat