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Duck Confit
Serves 4
| prepPreheat oven to 100°C / 210°F (80°C fan) for slow-cooking stage | ||||||||
| prepPreheat oven to 240°C / 465°F (220°C fan) for crisping stage | ||||||||
| 4 duck legs (bone-in, skin-on) | Coat with cure, salt & herbs | Cure 12–24 hrs, refrigerated | Rinse & pat dry | Arrange snugly in pan | Cover with parchment & foil | Slow-cook 100°C / 210°F, 8 hrs | Crisp skin 240°C / 465°F, 40 min | Serve immediately |
| 60 g / 2 oz salt | ||||||||
| 6 fresh thyme sprigs | ||||||||
| 4 fresh sage leaves | ||||||||
| 3 fresh rosemary sprigs | ||||||||
| 2 fresh oregano sprigs | ||||||||
| 2 bay leaves | ||||||||
| 4 garlic cloves, smashed | ||||||||
| 2 eschalots / shallots, halved | ||||||||
| 2 tsp whole black peppercorns | ||||||||
| 1 tsp coriander seeds | ||||||||
| 2 star anise | ||||||||
| 6 juniper berries | ||||||||
| 4 whole cloves | ||||||||
| 700 g / 24 oz duck fat | Pour duck fat over, heat until bubbling | |||||||
| 2.5 cm / 1 inch boiling water | Set rack over boiling water | |||||||
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