Duck confit
Equipment
- oven
Ingredients
for the dry cure
- 3 duck legs with thigh
- 2 tbsp kosher salt
- 2 tbsp caster sugar
- 2 bay leaves
- 8 juniper berries
- 2 star anice
- 1 tsp anice seeds or fennel seeds
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 squeeze of the pepper mill
for the slow cook and serving
- 1 pint (450 ml) duck fat
Instructions
dry curing
- Mix the salt, sugar and the dry herbs together. tear up the bay leaves
- Rub in the duck legs with the mixture
- Place the legs snug next to each other in an inert container with a lid or cover and place in the fridge
- Dry cure for around a day. Change once the position of the duck legs, so all sides get well exposed to the curing mixture. You will see moist is drawn out from the duck.
- After a day wipe off the curing mixture from the legs, but do not rinse.
- Dry the legs with a paper towel
slow cooking and serving
- Melt the duck fat
- Place the duck legs snug in a high walled container
- Pour the duck fat over the legs; the legs must be submersed.
- Cover the container loosely (not tight) with a lid or foil
- Place in an over with temperature of around 80 C
- Let it slow cook for 5-8 hours
- Check if the meat is thoroughly cooked (it should almost fall off the bone). Then stop
- Let the container cool down and refrigerate the entire container. Alternatively vacuum seal the legs and store in the fridge (4 weeks) or freezer (months).
- To serve, take out one or more legs, wait until it is unfrozen, remove excess fat and then crisp up the skin in a pre-heated oven at 390 F (200 C) for 15-20 minutes
Notes
Method: slow cooking
Food allergy & intolerance information: none