How to make it

  • Place the duck in a medium bowl with with plenty of salt between the legs .Cover with plastic wrap and refrigerate for 24 hours .
  • Wipe the salt from the duck next day with moist paper towel
  • Preheat the oven to 325 F
  • Place half the berries ,herbs and garlic in the bottom of a heavy lidded pot
  • Lay in the duck legs and scatter with the remaining herbs and spices
  • Pour in enough extra virgin olive oil to just cover the duck and replace the lid .
  • Cook in the oven untouched for 3 hours
  • Remove and allow to cool in the pot .
  • Transfer the duck to a clean ceramic storage jar and cover with the pan juices including the spices,garlic and herbs ..Make sure the meat is completely covered .
  • These will keep and improve for 5 to 6 weeks ,not as long as preserved under fat but far healthier .Use in cassoulets or pastas or simply served on your best bread ---superb flavour !!

People Who Like This Dish 2
Reviews & Comments 2

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  • barbiemensher 9 years ago
    This is one of the best recipes I've found on this site! I tweaked it, as I am bound to do, and although I've no doubt the original is awesome, I thought I'd share my results with you: I bought a whole duck but only confit'd the legs. First, I cut off all of the fat I could spare and rendered it to use in lieu of olive oil. I added a cinnamon stick, 2 bay leaves and 3 fresh sage leaves to the ingredients you listed above. But most shockingly, I only used 1 Tbsp of salt which I rubbed all over the legs 1 hour prior to braising instead of overnight and it was perfectly seasoned. The house smelled so amazing that the neighbours came over to see what was in the oven! I served it shredded on a point of puff pastry with sautéed mushrooms in a creamy Dijon sauce with fresh parsley and a sage oil drizzle. Thank you so much Huxter! (on behalf of my guests, too)
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  • petsitter75 9 years ago
    wow this sounds awesome! i love duck in any form=thanks!! Barb
    Was this review helpful? Yes Flag

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