Duck Confit

Подготовка

1. 🥄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. 🔥Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs.

Шаги

1. 🔥Cover the duck and refrigerate overnight.
2. 🧂This can be done up to 2 days ahead.
3. 🍳Pour the wine into a saucepan that will snugly fit the duck legs in a single layer.
4. 🫇Brush the salt off the duck legs and place them, skin-side down, in the wine.
5. 🍽️Cover the pan with a lid and place over a medium heat.

Готовка

1. 🧂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.

Шаги

1. 🍳(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
2. 🫇when prodded.
3. 🍽️Leave to cool.

Готовка

1. 🫇The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp.

Подготовка

1. 🍽️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.

Шаги

1. 🌿Cover and leave in the fridge for up to a month, or freeze for up to 3 months.
2. ✨The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
3. 🥄To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas

Готовка

1. ✨Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan.
2. 🥄Roast for 30-40 mins, turning halfway through, until brown and crisp.

Подача

1. 🥄Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.