Confit of Duck Leg
This is my version of this French bistro classic, a particular favourite of mine! Great served cooked with any vegetables and potatoes or as a part of a warm duck salad! Recipe for that coming up soon!
Ingredients
Directions
- 1
Put the duck legs in a dish, and cover with the salt, thyme, bay leaves and garlic. Cover with cling film and refrigerate for 24 hours.
- 2
Thoroughly rinse your duck legs in cold water and pat them dry.
- 3
Melt your duck fat. Place your duck legs in an ovenproof dish and pour the duck fat into the dish. Then cover with parchment paper and foil.
- 4
Put in the oven at 150c for 2 and a half hours or until the meat is tender. (Turn the duck legs over halfway through).
- 5
Take them out of the oven and let them cool down. If you don’t want to use them straight away they can be stored in a container in the fat for a good couple of weeks, in the fridge.
- 6
Alternatively, if you want to use them straight away, scrape off any excess fat and to give them some colour just pan fry for 4-5 mins on the skin side down and then pop them back in the oven, on a higher heat of 180c and roast for 20-30 or so minutes until crisp and golden.
