confit of duck


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Cooking receipe to make confit of duck under category General Recipes. You may find some video clips related to this receipe below.

confit of duck

ladenis

4 duck legs

1 tbspn rock salt

1 tbspn black peppercorns crushed

1 clove garlic thinly sliced

4 sprigs fresh thyme

2 bay leaves crushed

2L duck fat

Cover the duck legs with all the spices garlic and herbs and dry marinate for 24 hours.

Rinse the legs under cold running water to remove all evidence of the spices.

Melt the duck fat in a large pan add the duck legs and simmer very gendy for about 21/2 hours.

Leave the legs to cool and store in the fat.

When needed take a little of the duck fat and melt it in a frying pan.

Then saute the legs skin side down until golden and crispy.

This dish is now being served up and down the country. I first served it in Battersea in 1981 and remember well that I had some trouble finding the goose fat which we used at the time. I am pleased that I contributed so much towards popularizing this dish because I think it makes an ideal meal and is a great way of using up duck legs which can be quite tough.

In our version of how to confit duck legs we serve the confit with sarladaise potatoes boiled pakchoi and spicy oriental sauce. You can also serve it with salad or a light madeira sauce. In fact it is very versatile dish. What is more you can cook the duck legs in advance and keep them stored for up to 2 week if kept in duck fat in the fridge.

Serves 4

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