Duck Confit
Dinner
Dinner
4 servings
631 cal/serving
Instructions
1
Step 1
Scatter half the salt, half the garlic and half the bay leaves and thyme over the base of a shallow dish; lay duck legs skin-side up and scatter the remaining salt, garlic and herbs
Sea SaltBay LeafGarlicThymeDuck Legs
2
Step 2
Cover the dish and refrigerate overnight (or up to 2 days)
Sea SaltBay LeafGarlicThymeDuck Legs
3
Step 3
Pour the white wine into a saucepan large enough to hold the duck legs in a single layer
White Wine
4
Step 4
Brush the salt off the duck legs and place them skin-side down in the wine
Sea SaltDuck LegsWhite Wine
5
Step 5
Cover the pan, bring to a bubble over medium heat, then reduce to the lowest setting and simmer gently for 2 hours until the meat is tender
Duck LegsWhite Wine
6
Step 6
Leave the cooked duck legs to cool
Duck Legs
7
Step 7
Pack the cooled legs tightly into a container, pour over the rendered fat (not the liquid), cover and chill for up to a month or freeze for up to 3 months
Duck Legs
8
Step 8
Preheat the oven to 425°F, remove legs from the fat and place skin-side down in an ovenproof frying pan.
Duck Legs
9
Step 9
Roast the legs for 30–40 minutes, turning halfway, until brown and crisp, then serve with the reheated gravy and desired sides
Duck Legs