Confit duck leg

Confit duck leg

By
From
Meat
Serves
6
Photographer
Dean Cambray

This is the classic French method of cooking and preserving meats such as duck, goose or pork in their own rendered fat.

Ingredients

Quantity Ingredient
6 duck legs
1 tablespoon salt
1.5kg duck fat (or olive oil)
6 allspice berries
6 cardamon pods
1 bay leaf
6 black peppercorns

Method

  1. Lay the duck legs out on a clean tea towel and sprinkle all over with the salt. Leave for about 1 hour, to allow the salt to draw out moisture from the skin. If you are planning to store the confit duck, instead of eating it straight away, then salt for 24 hours. This helps preserve the duck for longer.
  2. Wipe the salt off and pat the duck legs dry with paper towels.
  3. Heat the duck fat or olive oil in a large heavy-based saucepan until it just starts to bubble. Add the legs, one at a time. Bring back to the boil then lower the heat to a very gentle simmer. Cook for 50 minutes, skimming from time to time.
  4. When the duck meat is very tender but before it begins to come away from the bone, remove the pan from the heat. Transfer to a sink of iced water to chill as quickly as you can. Add the remaining ingredients and stir into the duck fat. When cold, refrigerate until ready to use. If you plan to keep the confit duck (for up to 1 month) then transfer the duck legs to a shallow earthenware dish and ladle on enough fat to cover them completely. Refrigerate until needed.
  5. When ready to eat, bring the confit duck to room temperature and preheat the oven to 200ºC. Place the duck in the oven for 1 or 2 minutes, just until the fat liquefies, then remove the duck legs from the fat and place them on a rack in a roasting tin. Heat for 10 minutes until the skin is crisp and the duck warmed through.
Tags:
Meat
Adrian
Richardson
La
Luna
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