This recipe for confit duck is used in the honey-glazed duck breast and confit duck crépinette with baby vegetables and cardamom jus recipes from our July 2018 issue.
- 2 duck legs
- enough duck fat to cover the duck
- 1 small onion
- 4 garlic cloves
- salt and freshly ground black pepper, to taste
Melt the fat in a large pot, then add the seasoned duck portions, onion and garlic. The duck should be completely submerged in the fat. Cook slowly on a low heat for 2 - 3 hours, or until the duck is completely tender.
Allow to cool and remove all the meat from the bones, shredding the duck at the same time. Discard the skin.
Strain the fat from the meat and reserve separately for later juice.