Monday, 28 May 2012

Confit Duck "Confit de canard"

A french bistro speciality, traditionally served with pommes sarladaises (garlic-smothered fried potatoes) or a crisp green salad, the choice is yours.

Serves 2-4

2-4 Duck legs, preferably Gressingham
3 Tablespoons rock salt
Few sprigs of thyme
One bay leaf
500g Duck or Goose fat, melted

1. The day before cooking the duck legs, in a large bowl add the salt, bay leaf and thyme to the legs and rub all over. Leave overnight in the fridge to flavour the meat and render down the fat.

2. Once the duck has marinated, preheat the oven to 180C. Wash the duck legs of all the salt and herbs under cold water, pat dry with kitchen paper and place in an ovenproof dish.

3. Pour over the melted duck fat and submerge the legs underneath the fat using a piece of wet greaseproof paper. Cook in the oven for 2 hours 15 minutes.

4. Once the duck has cooked, leave it to cool in the fat. At this stage you could place the duck legs in the fat into an airtight container and place into the fridge, it will keep for around a month. If serving straight away, lift the duck legs from the fat and leave to drain on a piece of kitchen paper before eating.

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