Confit Duck Legs

By Steven Warren

Confit duck is one of the dishes that can go very wrong and you don't know until you start eating it, but when it goes right it is a amazingly rich and tasty dish. 
 
Thankfully it's a very simple recipe that anyone can do as long as you're not in a rush so it's great for the autumn/winter days when you don't want to venture outside, also once you've made it it can be stored for several months, and in my opinion it just gets better the longer you keep it. 
 
With that in mind I've been busy prepping for a dinner party the "mrs" has organised for this weekend. 
 
Ingredients:
4 Large Free Range Duck Legs
100g Rock Salt
900g Duck or Goose Fat
First of all you're going to want to visit your local butcher to acquire some free-range duck legs, this recipe is for 4 but you can tailor it to how many you want to make by adjusting the ingredient list to suit. 
 
To prepare the duck legs for confit, place one duck leg into a deep glass or plastic bowl sprinkle both sides with rock salt  and repeat with the other legs until all of them are covered. Cover with cling film and place into the fridge for around 6 hours, half way through don't forget to turn the legs over, and don't leave for much longer than 6 hours as they will continue to get more and more salty. 
 
Preheat the oven to 140C, wipe off the excess salt from the duck legs and dry them off with kitchen paper. Bring the duck or goose fat to a slight simmer in a casserole dish just big enough for the legs to fit in snug. Add the legs don't forget to make sure there's no part of the legs out of the fat add around 100ml of water to the dish, this will stop the fat from browning too quickly.
 
Cover and place into the oven, cook for around 1 1/2 hours or until the meat is nice and soft. Remove from the oven transfer the legs to a container in which you will be storing them into (preferably a jar with a clip and seal on the lid) strain the fat through a metal sieve into the jars to remove any of the pieces that may have fallen off. Cool and then refrigerate the duck legs until your ready use them. 
 
My preference is always to place onto a rack over a roasting tray and pop into the oven set to 180c for around 20-25 mins until they browned and the fat is crispy. 
Serve with twice cooked French fries and a crisp dressed salad.