This recipe for confit duck is used in the honey-glazed duck breast and confit duck crépinette with baby vegetables and cardamom jus recipes from our July 2018 issue.
Duck confit
Ingredients
- 2 duck legs
- enough duck fat to cover the duck
- 1 small onion
- 4 garlic cloves
- salt and freshly ground black pepper, to taste
Instructions
1
Melt the fat in a large pot, then add the seasoned duck portions, onion and garlic. The duck should be completely submerged in the fat. Cook slowly on a low heat for 2 - 3 hours, or until the duck is completely tender.
2
Allow to cool and remove all the meat from the bones, shredding the duck at the same time. Discard the skin.
3
Strain the fat from the meat and reserve separately for later juice.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
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