There’s nothing that suggests the luxury of traditional French cooking quite like a confit duck. Maison Vauron have kindly shared their recipe to get us ready for festive season cooking and planning out the Christmas menus.
- 25g of sea salt
- 2 sprigs of thyme
- 4 duck legs, 200g each
- 1l duck fat, melted
- (or vegetable oil)
1. Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Cover and leave to cure for 6 hours in the fridge.
2. Preheat the oven to 120 ̊C
3. Rinse the cure from the duck and dry the legs thoroughly.
4. Place the legs in an oven proof dish deep enough to contain the meat. Cover the duck with the rendered fat.
5. Cover the dish with foil and place in the oven to cook for 3 hours or until the meat comes easily away from the bone.
6. Leave to cool in the fat.
7. Remove the legs from the fat and pat dry with kitchen roll before pan- frying to crisp up the skin or pulling the meat from the bone in delicious slivers to be used in fillings.
After cooking, keep the flavourful duck fat in the fridge, discarding any jelly that forms on the bottom. The duck fat can be used in many other ways: for incredible roast potatoes, to sauté vegetables such as green beans or mushrooms.