Confit duck legs
Traditional French method for preparing and storing duck.
Ingredients
- 25 g Sea salt
- 2 sprigs Thyme
- 4 Duck legs 200g each
- 1 litre Duck fat melted (or vegetable oil)
Instructions
- Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Cover and leave to cure for 6 hours in the fridge
- Rinse the cure from the duck and dry the legs thoroughly
- Place the legs in an oven proof dish deep enough to contain the meat and cover with the rendered fat
- Cover the dish with foil and place in the oven to cook for 3 hours or until the meat comes easily away from the bone
- Leave to cool in the fat
- Remove the legs from the fat and pat dry with kitchen roll before pan-frying to crisp up the skin or pulling the meat from the bone in delicious slivers to be used in fillings
Notes
Original recipe from Great British Chefs.