Confit duck leg. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat.

Confit duck leg The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes. You can have Confit duck leg using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Confit duck leg

  1. You need 2 of x duck legs.
  2. It’s 1 tin of duck or goose fat or lard.
  3. It’s 1/2 of bulb garlic.
  4. It’s of optional aromatics.
  5. It’s of whole spices cardoon – star anise – cloves and juniper.
  6. It’s of hardy herbs like bay – rosemary – thyme and sage.

Confit duck legs are particularly worth the wait – cooked long and slow in duck fat flavoured with aromatic herbs until meltingly tender, preserved in that fat, then roasted quickly until crisp and golden. Duck legs are also great value compared to breasts. When you are ready to cook, remove the duck legs from the fridge, scrape off the herbs and salt, rinse under cold water and pat dry. Place a large saucepan or casserole dish onto a low heat on the hob and melt the duck fat.

Confit duck leg instructions

  1. In my video I prepare a whole duck but assuming you have just the legs, it is a good idea to trim some excess skin off if it has any, you will add this to the pot when you cook to extract its fat. Then I like to score around the end of the drumstick, pull the skin tight and then about 1 inch from the tip cut to the bone all the way around, this cuts through tendons which speeds up cooking but also aids presentation..
  2. The first image here hopefully explains the cutting through tendons, then prepare the dry rub, in this case a mix of spices garlic and hers which I break down in my pestle and mortar. Don't stress if you don't have one just use a knife for the garlic and herbs and the bottom of a sauce pan for the spices. We're not making dust here just breaking them down..
  3. Add salt and pepper to the rub, then rub in into the exposed meat but also the skin side of the duck, for this video I also confit the wings so you see them in the last image where I cover with cling film and leave to marinade for up to 24 hours in the fridge. Doesn't have to be 24hrs 6 – 8 will have an effect.
  4. Rinse off the rub with cold water and pat dry with a clean kitchen towel or paper, select an oven dish large enough to fit the duck but not so large that you need more duck fat to cover it, cover this with baking parchment to protect.
  5. Cover again with tin foil and squeeze the edges nice and tight, cook for 4 hours at 150c / 300f or until the meat is tender. Keep the remaining fat in a tub in your fridge for the next time you make confit duck or for your next batch of roast potatoes, it keeps for months..
  6. To test for tenderness very carefully tease at the thigh bone with tongs, gently twist this way and that and if ready the bone with come away without any force. You can serve immediately or even chill in the fridge and re-heat the next day, when you re-heat they will brown up beautifully but you may want to cover them with foil again. As usual here is a link to my video

Pop them on a baking tray and drizzle over a little oil. Place the duck legs skin side down in a saucepan. Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly.


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