This Confit Duck is an ancient cooking method never goes out of style. A centuries old classic, French style of cooking in which duck legs are salted and cooked in fat. It is also versatile and a fantastic traditional dish to serve any time of year at a special occasion. This extremely rich, juicy and lip smacking dish is downright delicious. My absolute favorite!
To make Confit Duck, you will need the following ingredients:
The day before cooking, lightly toast the cumin and coriander seeds in a dry pan until slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife.
Crush juniper berries and mix with salt and spices.
Rub prepared seasoning mix over the duck and scatter with thyme,rosemary and sliced garlic. Refrigerate for 24 hours, turning 2-3 times in the process, to chill and marinate.
Preheat oven to 150 °C/130 °C fan/ gas 2.
Using kitchen towel, dry the duck without rubbing of the marinade and place in a cast-iron casserole and cover with goose or duck fat.
Add bay leaves and peppercorns.
Cook for about 2 ½ hours until meat is almost falling away from the bone.
To store duck, place in a pudding bowl and cover it with fat. Place in the refrigerator and as long as its covered with fat, duck will last for a few weeks.
In an ovenproof frying pan over high heat, place the duck legs, without fat, skin-side down, and cook for 4 minutes then turn over to the other side.
Preheat oven to 200 °C. Transfer pan to the preheated oven and cook for 30 minutes until crisp.
Serve and enjoy!
Have you always wanted to a professional French chef? Well now you can be with this Duck Confit. Use our recipe and your guests will be very impressed. Let us know how you do and tag #cookmerecipes on your own fancy dishes!
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