Serves:

5-10

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.

Print Recipe

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

10 Luv-a-Duck duck legs
2kg duck fat
Rock salt or coarse salt flakes

METHOD

Salt the duck legs for 24 hours. Create your own signature flavours by adding some of the following ingredients to the salt - bay leaves, peppercorns, garlic cloves, lemon, orange, star anise, rosemary, thyme, cinnamon sticks.
After 24 hours, brush off any excess salt and place duck legs into a deep oven proof dish.
Place duck legs into 140C oven for 2-3 hours.
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, use as required.
To serve the confit, remove from the fat and crisp under a hot grill or in a hot oven. It's great with saute potatoes cooked in duck fat, of course.
If you don't want to go to any trouble, but would like to enjoy some traditional duck confit, check out Luv-a-Duck's Confit - it's so easy!