Confit duck

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.

Duck confit

Ingredients

  • 2 duck legs
  • enough duck fat to cover the duck
  • 1 small onion
  • 4 garlic cloves
  • salt and freshly ground black pepper, to taste

Instructions

1

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.

2

Allow to cool and remove all the meat from the bones, shredding the duck at the same time. Discard the skin.

3

Strain the fat from the meat and reserve separately for later juice.

 

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