Confit of Duck
How to make Duck Confit
Outdoor reared, free 2 range Duck legs
15g table salt per kg of duck legs
2 tsp Thyme leaves per kg of duck legs
2tsp Finely chopped rosemary per kg of duck legs
2 Garlic cloves, finely chopped per kg of duck legs
2 bay leaves per kg
Mix salt, herbs and garlic in a bowl with the duck legs to coat them, cover bowl or put contents into a large resealable freezer bag and leave for 24 hours in the fridge.
After 24 hours, rinse the duck legs and wash the salt mix off the duck.
Place duck legs in an ovenproof saucepan with a lid and add duck fat to cover legs and bay leaves.
Bring to a simmer and place in a low oven (140°C) and cook for 2 1/2 hours or until tender when tested with a skewer.
The duck can then be removed from the fat if using straight away or placed in a container with the fat poured over to cover and placed in the fridge to set. Duck legs can be kept like this for a couple of months until ready to use.
1kg of duck = approximately 4 duck legs