Duck Confit
4 Large Duck legs
100g of rock salt
900g of duck fat
Bulb of Garlic
Fresh Thyme
Whole Orange
Handful of Peppercorns
Cooking time 2 1/2 hours
I have a feeling that people think that duck confit is a bit too cheffy. Well it's not, give it a go, this dish comes from Gascony in France.
Make the Duck Confit at least 24 hours before you want to serve this dish.
Sprinkle with a little of the rock salt turn over and do the same again with the Duck legs . Add a bulb of Garlic and fresh Thyme .Cover and leave inthe fridge for 24 hours don't leave any longer or the Duck will become to salty.
Wash the salt off the Duck legs and pat them dry with kitchen paper. Add the Duck legs to casserole dish with whole orange cut in half and a handful of peppercorns and make sure they are completely submerged; cook on the lowest heat you can. Bring the Duck fat to a gentle simmer.
You can also serve with braised red gabbage or frisee salad
Enjoy!
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3 comments:
Great recipe Mark. Duck confit is a real treat, your last photo speaks it. Are you going for the whole break down of the duck next time? Ross
Cheers Ross, I'm thinking of doing a duck egg and asparagus salad next and plan to do a post on breaking down of the duck in a future.
That does look nice. I'm looking forward to seeing the duck egg and asparagus salad.
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