Duck Confit

9:51 pm on 20 July 2009

(Serves 6)


  • 6 duck legs
  • 5 Tbsp french sea salt
  • 2 tsp crushed black peppercorns
  • 2 bay leaf
  • 2 Tbsp chopped garlic
  • 1/2 bunch thyme
  • 2 sticks cinnamon
  • 2 litres duck fat


Combine all spices and herbs in a food processer then mix in sea salt. Spread this mix over the duck legs. Cover and leave to marinate for 24 hours in the refridgerator.

Rinse duck legs under cold running water, and pat dry.

Heat duck fat gently in a suitable container.

When it has melted, slip in the duck legs. Cover and place into an oven preheated to 150 C and cook for approximately 3 hours. Test by inserting a wooden spoon skewer into the thickest part of the duck leg. When the skewer pierces the meat easily, the confit is done.

Allow the duck to cool in the fat for 1 hour. Remove legs and place in a storage container.

Strain fat into a pot and gently heat, skimming off impurities until clear. Allow to cool for 20 mins, then pour fat over duck legs through a fine sieve. Allow duck to cool in fridge. (At this point the duck will last for 2 weeks).

To Serve:

Make a salad with

  • finely shredded savoy cabbage,
  • watercress
  • pickled eschallots

Dress the salad with a vinaigrette made from

  • 200ml olive
  • 100ml walnut oil
  • 100ml cabernet vinegar
  • 2 Tbsp dijion mustard
  • salt and pepper

Remove duck from duck fat, and gently heat a non stick frypan over a medium heat. Place 3 tbsp fat in the saucepan and crisp leg skin side down. Then heat in 180 C oven for 10 minutes.

Place warmed duck leg on top of salad to serve.

Note: If the duck confit recipe seems to complicated, you can easily substitute the duck confit for a roast duck leg recipe follows

  • 6 duck legs
  • 2 tspn of sea salt
  • 3 sprigs of thyme
  • 2 tspn of cracked pepper

Place the duck legs in a deep roasting tin and sprinkle with the salt, pepper and thyme cook in oven preheated to 180 c for 1 and a half to 2 hours. Keep basting the duck legs during this time. When the duck legs are golden brown serve as per the duck confit.

From Afternoons with Jesse Mulligan

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