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Confit Organic Duck Leg

In the days before everyone had a fridge in their kitchen, meats were preserved and stored in a cool larder to be eaten throughout the winter. Along with salting, curing and smoking, confit was a popular means of preservation. It involved slowly braising meat in fat and then storing it, submerged in the same fat to create an air-tight seal that kept out bacteria. This recipe takes inspiration from the concept of confit to deliver a dish that's full of flavour and succulently tender. 

  • Prepare: 24 Hours
  • Cook: 3 Hours
  • Serves 4
Ingredients & instructions

4 Organic Duck Legs 

180g Ghee 

100g Pink Himalayan Salt 

50g Ground Black Pepper 

  1. Pat the duck legs dry and then season them generously with salt and pepper, rubbing it into all the nooks and crannies. 
  2. Transfer the legs to 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 hours to marinate. 
  4. When you’re ready to cook, heat the oven to 160°C fan, replace the greaseproof with a tight covering of foil and cook for 3 hours. 
  5. You’ll know the duck is cooked when its core temperature reaches 65°C and the meat falls easily away from the bone.
  6. To finish, drain the duck legs on some kitchen paper before crisping the skin in a frying pan until it's well browned all over. Serve with dauphinoise potatoes and spiced red cabbage. 

FREQUENTLY ASKED DUCK QUESTIONS:

Confit is a French word meaning ‘persevered’. It is more specifically, a pre-refrigeration strategy for preserving meat. Duck leg confit is preserved by curing with salt, refrigerating, then cooking it in fat. Traditionally, duck leg confit would be stored in jars of duck fat, with a layer of pork fat on top for good measure. These pots of confit would make it through winter in a cool larder.

Cabbage compliments duck beautifully, we love red cabbage in any form, but especially spiced with ginger, onions, allspice and mustard seed. We also think you can’t beat serving your organic confit duck leg and cabbage with dauphinoise potatoes. Layer thin slices of potato with sliced onion and grated garlic, cover in an organic full fat milk and cream and top with organic mature cheddar, we promise you won’t be disappointed.

Ghee is a form of highly clarified butter that is traditionally used in Asian cooking. Ghee is made by melting butter, the butter separates into liquid fats and milk solids. Once separated, the milk solids are removed. Ghee is used as cooking oil but also forms the base for some herbal ointments to treat burns and rashes.

For any meat or poultry to be labelled organic it must have been reared in accordance with set and governed organic welfare standards. High standards of animal husbandry and welfare are critical to us at Coombe Farm Organic. We believe that animals should live their lives in an environment that offers them the opportunity to follow their natural instincts. For our ducks, that means growing in a free-range, sustainable system with access to water for swimming and grass for grazing. An active lifestyle and natural diet ensure our ducks are healthy, with strong immune systems. And that translates directly into high-welfare meat that tastes delicious. 

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