Confit duck legs

Confit duck legs

By
From
Becasse
Makes
8 duck marylands
Photographer
Steve Brown

The confit method of preparing food comes from the French term meaning ‘to preserve’. It is a method of slow-cooking in fat (rendered pork, duck or goose) or an aromatic oil and results in extremely tender meat, which flakes away from the bone easily. It is very important not to cook the legs too quickly as you risk overcooking them, which gives them a mushy texture, and they are also likely to become tough.

This recipe can also be used for other birds such as guinea fowl, pheasant, partridge and even chicken legs.

Ingredients

Quantity Ingredient
8 duck marylands
100g Aromatic confit salt
2 litres Rendered duck fat
garlic, roughly crushed
thyme
1 bay leaf

Method

  1. Rub the salt into the duck marylands, wrap them in cling film then refrigerate for 12 hours to marinate.
  2. Preheat your oven to 110°C. Wash away the salt and pat the legs thoroughly dry.
  3. Melt the rendered duck fat in a large ovenproof dish and heat to around 85°C. Add the garlic, thyme and bayleaf and then add the duck marylands, making sure they are completely submerged in the fat. Cover with a piece of greaseproof paper cut to the size of the dish. Cook in the oven for 3 hours until the meat is very tender and comes away from the bone. Drain the marylands in a colander and when cool enough to handle remove the meat and shred into small pieces. Keep the confit meat submerged in the fat. Cover tightly and keep in the fridge for up to 1 month.
Tags:
restaurant
Becasse
Justin
North
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