Duck confit
Turn bargain duck legs into a luxurious dinner party dish which can be prepared well ahead
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 1 hr
Cook 3 hrs
Plus overnight salting
- Whizz the thyme, bay leaves, peppercorns, coriander seeds and salt in a food processor to break up the spices a bit. Tip into a roasting tin and lay the duck legs on top, skin-side down. Cover with clingfilm and chill overnight.
- Heat the oven to 150C/fan 130C/gas 2. Lift the duck legs out of the salt and rinse them well. Put into a heavy casserole dish in which they will fit very snugly - the tighter the fit the less fat you will need - and tuck in the garlic cloves. Add the fat, put a lid on the dish and put it in the oven for 20 minutes or until the fat has melted. Check it at this point and, if you need to, top it up with more fat until the duck is almost covered - it will give off its own fat and raise the level as it cooks. Put a sheet of greaseproof paper or baking parchment over the casserole and put the lid back on. Cook for 2 1/2 hours or until the meat almost falls off the bone. Transfer the duck to an airtight plastic container, ceramic or glass bowl or large glass jar and pour over the fat. Cool well, cover tightly and keep in the fridge. It will keep for up to one month.
- To serve, heat the oven to 200C/fan 180C/ gas 6. Lift the duck legs out of the fat, scrape off as much as you can and put them skin-side down in a roasting tin. Cook for 30 minutes, turning once until browned and crisp. (Throw in some cooked potatoes as well if you like.) Serve with Puy lentils cooked with veg, baked or boulangère potatoes.
PER SERVING
611 kcalories, protein 38.6g, carbohydrate 2.1g, fat 50.5 g, saturated fat 14.5g, fibre 0g, salt 0.86 g
Recipe from olive magazine, November 2010.
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http://www.bbcgoodfood.com/recipes/847635/
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Ingredients
- bunch thyme
- 4 bay leaves , torn into pieces
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 50g coarse salt
- 6 or 8 duck legs
- 1 bulb garlic , broken into cloves, each squashed
- 350g duck or goose fat
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 1 hr
Cook 3 hrs
Plus overnight saltingIngredients
- bunch thyme
- 4 bay leaves , torn into pieces
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 50g coarse salt
- 6 or 8 duck legs
- 1 bulb garlic , broken into cloves, each squashed
- 350g duck or goose fat
PER SERVING
611 kcalories, protein 38.6g, carbohydrate 2.1g, fat 50.5 g, saturated fat 14.5g, fibre 0g, salt 0.86 g
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22 December 2011
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02 February 2012
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