Duck Confit

Miscellaneous · France classic.

Ingredients

• Handful Sea Salt
• 4 Bay Leaf
• 4 cloves Garlic
• Handful Thyme
• 4 Duck Legs
• 100ml White Wine

Method

1. Continue cooking — The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish.
2. Continue cooking — Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs.
3. Cover and cook — Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
4. Continue cooking — Pour the wine into a saucepan that will snugly fit the duck legs in a single layer.
5. Continue cooking — Brush the salt off the duck legs and place them, skin-side down, in the wine.
6. Heat the pan — Cover the pan with a lid and place over a medium heat.
7. Simmer — As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded.
8. Continue cooking — Leave to cool. The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp.
9. Continue cooking — If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan.
10. Cover and cook — Cover and leave in the fridge for up to a month, or freeze for up to 3 months.
11. Chill — The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
12. Heat the pan — To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7.

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• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup