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duck confit

This is very easy and very delicious. Serve with pommes a la Sarladaise (qv) and a good, crisp green salad.

4 duck legs thigh and drumstick
½ tbsp coarse salt
1 tsp black peppercorns
1 tsp coriander seeds
5 juniper berries
duck or goose fat sufficient to cover the duck legs - probably 300-440gms

Cut legs into thigh and drumstick; dry on kitchen paper. Pound the salt with the peppercorns, coriander seeds and juniper berries until all are roughly crushed. Rub the mixture into the skin of the duck and leave for 1-3 hours.

Preheat the oven to 130C/25/0F/Gas 1.

Melt the fat over a gentle heat. Rinse the duck legs and pat dry. Place in a close-fitting ovenproof dish. Pour over the melted fat.

Cover with foil and cook in the oven, turning the pieces every half hour or so, for about one-and-a-half hours or until thoroughly cooked through and tender. You will know that the legs are cooked when you see that the flesh has shrunk away from the bare bone of the drumsticks.

Leave to cool in the fat. If you are intending to eat it within a couple of days, store the duck in the fridge covered with a clean piece of foil. To keep it, use an airtight storage container (glass jar, plastic box, etc). Fill almost to the top then cover with the lid, making sure the seal is airtight. Refrigerate for up to 4 months.

To finish the dish, preheat the oven to 220C/425F/Gas 7. Take the pieces of duck out of their cooking fat and lay on a baking tray. Roast for 20-30 minutes until crisp, browned and heated right through.


1 comment to this

ramtops said on 22 Feb 2006 at 16:56:48:

drool ...

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posted by sasha on 22 Feb 06 - 4114 views

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