Duck confit

AT A GLANCE

  • Serves 8 people

  • 100 gm sea salt
  • 2 golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp thyme leaves
  • 8 duck legs (about 2kg)
  • 1.5 kg canned duck or goose fat
01   Combine salt, shallot, garlic and thyme in a bowl.
02   Place duck in a single layer in a non-reactive dish, scatter salt mixture over and rub well all over duck. Cover with plastic wrap and refrigerate for at least 12 hours.
03   Brush excess salt mixture from duck, pat dry with absorbent paper and place in a single layer in a deep roasting pan.
04   Preheat oven to 100C. Warm duck fat in a saucepan over low heat until just melted, then pour over duck legs until completely submerged. Bake until very tender and just beginning to fall from the bone (1-1½ hours).
05   Scatter a little salt in the base of an earthenware casserole. Remove duck from fat, place in a single layer in casserole and strain over duck fat to cover completely by at least 2cm. Cover and refrigerate until required.

Note You'll need to begin this recipe a day ahead.

Topics:

MAIN, DUCK, FRENCH, SHALLOTS, HOW-TO, GARLIC, THYME, WINTER, MASTERCLASS

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Jul 2009

Jul 2009

View Full Site