Duck confit

Duck confit
 
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This recipe was uploaded
by Kye

 
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Ingredients

Ingredients
Method
 
  • Ingredients
  • For the duck confit
  • 4 large duck legs
  • 100g/3½oz sel gris or rock salt
  • 900g/2 lb duck or goose fat
Ingredients For the duck confit 4 large duck legs 100g/3½oz sel gris or rock salt 900g/2 lb duck or goose fat Method 1. Make the duck confit at least 24 hours before you want to serve this dish. Place one duck leg in the bottom of a deep plastic, glass or stainless-steel bowl, sprinkle with a little of the salt, turn it over, sprinkle with more salt and add another duck leg. Continue until you've used up the duck legs and the salt. 2. Cover and leave in the fridge for six hours, turning the legs over halfway through. Don't leave them any longer or the duck will become too salty. 3. Preheat the oven to 140C/284F/Gas 1. 4. Rub the salt off the duck legs and pat them dry with kitchen paper. Bring the duck or goose fat to a gentle simmer in a casserole dish in which the duck legs will fit snugly. Add the legs, making sure they are completely submerged, cover and transfer the dish to the oven. Cook for one-and-a-half hours, then remove from the oven and leave to cool in the fat. Chill for at least 24 hours or until needed.

Duck confit

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alt

This recipe was uploaded by Kye

 
 

Method


Ingredients For the duck confit 4 large duck legs 100g/3½oz sel gris or rock salt 900g/2 lb duck or goose fat Method 1. Make the duck confit at least 24 hours before you want to serve this dish. Place one duck leg in the bottom of a deep plastic, glass or stainless-steel bowl, sprinkle with a little of the salt, turn it over, sprinkle with more salt and add another duck leg. Continue until you've used up the duck legs and the salt. 2. Cover and leave in the fridge for six hours, turning the legs over halfway through. Don't leave them any longer or the duck will become too salty. 3. Preheat the oven to 140C/284F/Gas 1. 4. Rub the salt off the duck legs and pat them dry with kitchen paper. Bring the duck or goose fat to a gentle simmer in a casserole dish in which the duck legs will fit snugly. Add the legs, making sure they are completely submerged, cover and transfer the dish to the oven. Cook for one-and-a-half hours, then remove from the oven and leave to cool in the fat. Chill for at least 24 hours or until needed.
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