Serves:

Chef's Hint:

Ensure that the duck legs are completly covered with fat.

Serving Suggestion:

Serve with duck fat roast potatoes or roasted vegetables with some steamed green beans.

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Confit Duck Legs

Duck confit can be compared to a great wine. Melting in your mouth, it fills it with a harmony of flavours.

INGREDIENTS

6 Luv-a-Duck Fresh Legs
200g Rock Salt
3 - 4 330ml Tubs Luv-a-Duck Duck Fat
8 Sprigs of Thyme, chopped
3 Sprigs of Rosemary, chopped
3 Cloves of Garlic, chopped

METHOD

1) In a mortar and pestle grind the herbs, garlic and salt. Massage duck legs with salt mixture and lay into a porcelain dish.
2) Place in the fridge overnight to cure.
3) Wash salt mixture from legs and thoroughly pat dry with kitchen paper.
4) Preheat the oven to 120c and fit the duck legs snugly into an oven dish and pour over the warmed duck fat until just covered.
6) Place into the oven and cook for 2 to 2.5 hours.
7) When cooked, remove from the oven and allow to cool, carefully lift out the legs and place into a clean deep dish.
8) Pour the duck fat into a clear measuring jug and allow the fat to settle.
9) Pour the duck fat over the duck legs, without allowing any of the liquid that has settled at the bottom of the jug to go in.
10) Place into the fridge until ready for use.
11) When ready to serve, place legs on a baking tray skin side up,in a pre-heated 220c oven for approx 10 minutes or until the skin is crispy.

Chefs Tips: Create your own signature flavours by swapping the rosemary and thyme with whatever your heart desires such as: bay leaves, peppercorns, lemon, orange, star anise or cinnamon sticks etc