Honey-roast confit of duck

Honey-roast confit of duck

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 24 hrs chilling and cooling
  • More effort
  • Serves 4

This hearty French classic combines meltingly tender meat with crispy skin, and can be made well in advance - perfect for dinner parties

  • Freezable (duck only)
Nutrition: per serving
NutrientUnit
kcal503
fat30g
saturates8g
carbs18g
sugars18g
fibre0g
protein40g
salt1.4g
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Ingredients

Method

  • STEP 1

    Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp flaky sea salt. Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining salt and massage well into the duck. Cover with cling film and chill for 24 hrs.

  • STEP 2

    Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt mixture with kitchen paper, then set aside.

  • STEP 3

    Melt the duck fat in a flameproof casserole dish until just bubbling. Add the bay leaves and duck legs, and bring to a gentle simmer. The legs should be completely covered, so top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins.

  • STEP 4

    To check whether the duck is cooked, insert a skewer into the thickest part of a leg – it should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to 2 weeks. While the duck cools, make the Puy lentils & pancetta (see Goes well with, right).

  • STEP 5

    Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the fat and place, skin-side up, in a shallow roasting tin.

  • STEP 6

    Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin is browned and sticky. Serve with the Puy lentils & pancetta.

RECIPE TIPS
USE UP YOUR LEFTOVER DUCK FAT

Don’t throw away the delicious duck fat! Store it in the fridge or freeze in portions, then use it to make extra-crispy roast potatoes.

Goes well with

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    Rating: 5 out of 5.3 ratings
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