Barney's Confit of duck

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

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1. The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
2. Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
3. The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
4. To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.

636 kcalories, protein 30g, carbohydrate 0g, fat 57 g, saturated fat 16g, fibre 0g, salt 2.83 g

Latest comments and suggestions

• Missy Moo

  07 March 2008

  Missy Moo rated and commented on this recipe

  

  This has become my signature dish! So easy to prepare; make in advance then finish off at the last minute, making it a great dinner party dish. Try it with braised lentils and a sauce of equal parts jam, red wine vinegar and water!

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• Alison

  17 April 2008

  Alison rated and commented on this recipe

  

  This is my favourite 'wow' recipe - so easy and the most delicious thing ever! I served it with potatoes roasted in the fat, and a watercress salad which cuts through the richness. I know have 6 duck leg portions in the freezer so this dish is never far away!

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• Amanda

  27 April 2008

  Amanda rated and commented on this recipe

  

  This recipe is great!!! The duck is so flavoursome and tender. I've used half a duck and even the breast came out delicious... Will definately use this recipe again. It is very easy to prepare and brings that wow factor to the table.

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• ronnie

  10 December 2008

  ronnie commented on this recipe

  i have made this recipes using the traditional method in the past,but this recipe is outstanding truly recommended.

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• teresag1963

  11 January 2009

  teresag1963 commented on this recipe

  I did this for tea today, we thoroughly enjoyed it, very tasty. I would definately do this again.

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• teresag1963

  11 January 2009

  teresag1963 rated this recipe

  

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• Pippa

  26 January 2009

  Pippa commented on this recipe

  Baffled and perplexed as to how something this easy could taste so delicious! I popped mine in the AGA (baking oven) for 6 hours (checked after 3 and 4 hours then forgot it by mistake!!) It was fantastic, so will do again for same time. Crisped up beautifully too. I will now try again and flake meat from bones to mix with puy lentils, onions etc, for a warm salad. Can't wait to try freezing it too - above comments indicate this works a treat too!

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Ingredients

• handful coarse sea salt
• 4 bay leaves , roughly torn
• 4 garlic cloves , roughly chopped
• handful thyme sprigs, roughly torn
• 4 duck legs
• 100ml white wine

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 20 mins

Cook min 2 hrs 30 mins

Ingredients

• handful coarse sea salt
• 4 bay leaves , roughly torn
• 4 garlic cloves , roughly chopped
• handful thyme sprigs, roughly torn
• 4 duck legs
• 100ml white wine

636 kcalories, protein 30g, carbohydrate 0g, fat 57 g, saturated fat 16g, fibre 0g, salt 2.83 g

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