100g Coarse salt
30g Crushed black pepper
2 Bayleaf
4g Thyme sprigs
45g Garlic, peeled and sliced
3kg Duck legs (14 legs)
5kg Duck fat
Confit Duck recipe method
- Lay legs on a tray skin side down,
- Sprinkle salt and pepper over Duck leg meat
- Put bay leaf and garlic on top
- Pick thyme and sprinkle over
- MARINATE FOR 12 HOURS
- Wash off & dry
- Heat the duck fat to 90°C and pour into oven proof dish
- Add the duck legs, ensure the Duck fat covers the legs and bring back to 90°C
- Cover with Cartouche and place in the oven
- Cook at 120°C for 2hours 45min
- Checking regularly
- The confit Duck is cooked when the meat easily flakes from the bone.
- Gently remove from the fat, and place on a cooling rack.
This is the recipe for the Duck confit in the Confit Duck Terrine
Original recipe from a 2 Michelin star kitchen