Duck confit is incredibly easy to make and so versatile when homemade and served on a bed of garlicky potatoes. It cannot fail to impress.
Prep Time – 1 hr 30 min
Cook Time – 2 hr
8 duck legs
2 cups of good-quality coarse sea salt
6 cups duck fat (Ask your local butcher or gourmet market!)
6 sage leaves
1 sprig of thyme
1. Liberally sprinkle the salt over the duck legs and refrigerate for 90 minutes. Then brush off the salt with a cloth and discard.
2. Warm the duck fat in a pan over low heat. Add the duck legs and the thyme and sage.
3. Bring to a very gentle simmer, cover with greaseproof paper and cook for 2 hours or until tender. The slower and longer the cooking time, the better the duck will be.
4. Leave to cool in the fat and then refrigerate. The confit will keep for several weeks.
5. When you want to eat the confit, gently lift the legs out of the fat and place skin-side down in a non-stick pan. Cook over medium heat until crispy and golden.
6. Turn the legs over and put in preheated oven at 356F to finish warming through for 10-15mins.
7. Serve with sauté potatoes.