Confit Duck Leg

A popular recipe that can never lose!

  • Prepare: 15 Minutes
  • Cook: 1 Minute
  • Serves 4
Ingredients & instructions

4 Organic Duck Legs 

180g Ghee Butter

100g Salt 

50g Ground Black Pepper 

  1. Pat the duck legs dry, and then season them with salt and pepper, rubbing it into the nooks and crannies. 
  2. Put the legs into a shallow dish (you’re looking for a snug fit) and coat them generously with ghee, pouring it all over until they’re well covered. Sprinkle with a thick crust of salt and pepper.
  3. Cover the dish with a layer of greaseproof paper and put it into the fridge for 24 to 48 hours to relax. 
  4. When you’re ready to cook, heat the oven to 180°C, replace the greaseproof with a tight covering of foil and cook for 1 hour. 
  5. You’ll know the duck is cooked when its core temperature reaches 65°C and the meat falls easily away from the bone.

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