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Our Chef's Recipes

Duck Confit

Make a batch, they keep for weeks covered in their own fat in a sealed jar, or for a couple of months in the freezer.

 

  • 8 duck legs (thigh included)
  • 1½ tabs coarse-ground black pepper
  • 2 tabs sea salt
  • 3 tabs Herbes de Provence
  • 4 cups of duck or goose fat or olive oil (not top quality)

 

Cut around the top of the bone-end of the duck leg about 2.5 cm (1 in.) from the tip.
This will sever all the tendons to the bone.
Arrange the legs in a non-reactive dish (stainless or ceramic) where they can lay flat.
With the skin side down, sprinkle with two thirds of the pepper, salt and herbs to cover the exposed meat side. Turn the legs over and use the remaining seasonings on the skin side. Cover with cling film to seal out all air. Leave to rest for 24 or even better, 48 hours in the refrigerator.

To cook

Preheat the oven to 190C/ 375F

In a large, heavy bottomed casserole (about 4 quarts) heat the duck fat or oil over a high heat until it is very hot. Add the legs, one at a time, stirring often to be sure they don’t stick to the casserole.

Bring the entire mixture to a vigorous boil and remove to the bottom shelf of the oven.
Test the meat after 1¼ hrs. If the meat does not pull away from the bone easily, let it cook for another ½ hr, or until very tender.

Remove the casserole from the oven and let the duck cool in its own juices. Refrigerate for up to 2 weeks, tightly covered, or divide into freezer bags with some of the fat in each bag.

To reheat, simply put the duck into a hot oven and bake for about 20 minutes, or until the skin is crisp and the meat is warmed through.

Serve for lunch with a salad of watercress, rocket and endive, possibly with a bit of beetroot cut into cubes and a balsamic vinaigrette.

For dinner, the confit is delicious with mashed potato and a green vegetable.