Duck Confit
Rich, tender duck legs slowly cooked until meltingly soft with aromatic herbs and garlic, finished crisped for a golden, savory dish.
Servings
4
Difficulty
Easy
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Ingredients
main
- sea salt
- 4 pcs bay leaf
- 4 pcs garlic cloves
- thyme
- 4 pcs duck legs
- 100 ml white wine
Directions
- Day before: scatter half the salt, half the garlic and half the thyme over the base of a small shallow dish; lay duck legs skin-side up on top, then scatter remaining salt, garlic and herbs; cover and refrigerate overnight (or up to 2 days).
- Pour wine into a saucepan that fits duck legs in a single layer; brush salt off duck legs and place skin-side down in the wine; cover and heat over medium until bubbling, then reduce to lowest setting and simmer very gently for 2 hours, checking occasionally so liquid barely simmers.
- After 2 hours meat should be very tender; leave to cool. Duck legs can be eaten now or packed into a container and covered with fat (not the liquid) and refrigerated up to 1 month or frozen up to 3 months.
- To reheat and crisp: heat oven to 220C (fan 200C/gas 7); remove legs from fat, place skin-side down in an ovenproof frying pan; roast 30–40 minutes, turning halfway, until brown and crisp; serve with reheated gravy, a crisp salad and potatoes.