Michel Roux Jr's duck confit recipe
Duck confit is incredibly easy to make and so versatile when homemade and served on a bed of garlicky potatoes. It cannot fail to impress.
Ingredients
- 8 duck legs
- 500 g good-quality coarse sea salt
- 1.5 kg duck fat
- 6 sage leaves
- 1 sprig of thyme
- 8 duck legs
- 17.6 oz good-quality coarse sea salt
- 3.3 lbs duck fat
- 6 sage leaves
- 1 sprig of thyme
- 8 duck legs
- 17.6 oz good-quality coarse sea salt
- 3.3 lbs duck fat
- 6 sage leaves
- 1 sprig of thyme
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 90 mins
- Cooking Time: 120 mins
- Serves: 8
Step-by-step
- Liberally sprinkle the salt over the duck legs and refrigerate for 90 minutes. Then brush off the salt with a cloth and discard.
- Warm the duck fat in a pan over low heat. Add the duck legs and the thyme and sage.
- Bring to a very gentle simmer, cover with greaseproof paper and cook for 2 hours or until tender. The slower and longer the cooking time, the better the duck will be.
- Leave to cool in the fat and then refrigerate. The confit will keep for several weeks.
- When you want to eat the confit, gently lift the legs out of the fat and place skin-side down in a non-stick pan. Cook over medium heat until crispy and golden.
- Turn the legs over and put in preheated oven at 180C to finish warming through for 10-15mins.
- Serve with sauté potatoes.
Recipe taken from The Everyday Roux guide in association with the Council of Bordeaux Wines
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