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Duck Confit Recipe

Ingredients

How to make it

  • Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the rosemary, garlic and paprika, then cover the tray with cling film and chill in the fridge overnight or for at least 2 hours.
  • Heat a heavy pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat. Make sure to pat dry each duck leg with paper towel before putting it in the fat, this is a very important step.
  • Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender.
  • Remove the duck legs from the fat. See Photo
  • Reserve the fat.
  • Place the duck legs into a tupperware and cover with the fat See Photo. Let it cool down, put on a lid and store in the fridge up to 2 months.
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The Cook

gourmetana London, UK

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