How to Confit Duck

Confit is a French word meaning "to preserve". It is a regional dish from the south west of France.

Often referred to on menus as "twice cooked duck".

To confit duck legs you will need duck fat & rock salt or salt flakes.

To add your own signature you can use a vast range of flavouring ingredients like thyme, bay leaves, peppercorns, juniper berries or orange zest.

For an Asian influence try garlic, ginger, star anise or coriander.

It is up to you what flavour you want to impart. Just add the flavour ingredients in with the salt.

Rub the salt into the duck legs and place into the fridge for 24 hours.

Remove the duck legs from the salt and wipe off the excess.

Place the duck legs into a roasting tray and cover with duck fat and cook slowly in the oven for 2-3 hours until tender.

When cooked, allow to cool. Remove the legs from the fat and place in a clean tray.

Allow the fat to settle and gently pour it over the duck legs. Put in the fridge and use as required.

Ensure the duck legs are completely covered with the fat.