Duck Leg Confit
Servings: 4 Serves
Ingredients
- 4 Duck Legs
- 500 g Duck Fat or Vegetable oil
- 50 g Sea Salt
- Thyme
Instructions
- -Mix together the salt and thyme leaves and rub into the duck legs. Cover and leave to cure overnight in the fridge-Preheat the oven to 120˚C-Rinse and dry the legs thoroughly.-Place the legs in an deep enough tray and cover with the melted duck fat or vegetable oil.-Cover the dish with foil and place in the oven to cook for 4 hours or until the meat comes tender. -Leave to cool in the fat-Remove the legs from the fat and dry with kitchen roll before pan-frying to make the skin crisp and golden brown. -You can keep the legs in the fridge and before servise just pan-fry them or roast in the oven. -After cooking you can keep duck fat in the fridge, but before that strain it.-Duck fat can be used many times. -Serve the duck with brown sauce, roast potatoes (use duck fat for that) and vegetables of your choice.