For the confit
- 1 tsp black peppercorn, roughly crushed
- 3 bay leaf, crushed or torn
- small bunch thyme, half shredded, half left as sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 garlic clove, unpeeled, roughly chopped
- 50g flaky sea salt
- 4 duck leg
- 2 jars (about 700g) duck or goose fat
- sunflower oil (if required)
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- dressed salad leaves, to serve
For the potato cakes
Mix the peppercorns, bay, shredded thyme, garlic and salt, then scatter a third of the salt mix over the base of a ceramic dish. Add the duck legs, skin-side up, in a single layer, and scatter over the remaining salt mix (Step 1, above). Cover with cling film and chill for at least 24 hrs.
Heat oven to 140C/120C fan/gas 1. Brush off any undissolved salt mix from the duck (Step 2). Tip the duck or goose fat into a large ovenproof pan and melt completely over a low heat until clear and just starting to bubble. Turn off the heat and slip in the duck legs (Step 3) – they need to be completely submerged, so top up with oil if required.
Put in the oven and cook for 2 hrs or until a skewer inserted in the duck meat goes in really easily (Step 4). Leave the duck legs to cool in the fat. When cool enough to handle, lift them back into the cleaned dish they were salted in. Pour the fat back over the duck legs (Step 5), trying to avoid the duck juices at the bottom of the pan. Cover with cling film and chill for 12 hrs or up to 2 weeks.
Heat oven to 200C/180C fan/gas 6. To make the potato cakes, boil the potatoes whole until just tender. When cool enough to handle, peel and coarsely grate. Mix the potatoes with 1 tbsp of the duck fat, the parsley and garlic, then season. Divide the mix into 4 and flatten into patties.
Pull the duck legs out of the fat (Step 6) and place, skin-side up, in a shallow ovenproof dish. Roast for 20 mins or until crisp all over. While the duck is cooking, heat a bit more of the duck fat in a frying pan and cook the potato cakes for 5 mins on each side until golden. Sit the duck on top of the potato cakes and serve with a few salad leaves around the plate.
The word confit actually means preserved, and essentially this is what you are doing to the duck legs. You can keep them in the fridge for about two weeks or they can be frozen for up to a year. Don’t be alarmed by the amount of fat needed; it can be re-used as many times as you want. Store it in the fridge – it also makes great roast potatoes.
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Step 1Place the duck in a dish
Put the duck legs in a snug dish and scatter evenly with the salt mix.
Step 2Prepare for poaching
After 24 hrs, brush any undissolved salt mix off the legs before poaching. If left for longer than 24 hrs, the legs will need to be rinsed.
Step 3Submerge into the fat
Off the heat, submerge the duck legs into the fat. They should be completely covered so, if you need to, top up with oil.
Step 4Test the meat
To test if the duck is ready, prod a thick piece of the meat with a skewer – the meat should be very tender and the skewer should slip in easily.