Barney's Confit of duck

Barney's Confit of duck

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(22 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs, 30 mins Plus salting, and cooking time is staggered

Skill level

Moderately easy

Servings

Serves 4

A classic, hugely popular recipe from France - one you can make time and time again and it just gets better

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled
Nutrition info

Nutrition

kcalories
636
protein
30g
carbs
0g
fat
57g
saturates
16g
fibre
0g
sugar
0g
salt
2.83g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, October 2005

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Comments

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teresag1963's picture
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I did this for tea today, we thoroughly enjoyed it, very tasty. I would definately do this again.

1907585's picture

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

amandag's picture
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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.

ali_richardson1980's picture
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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!

missymoo's picture
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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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