Confit 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 sea 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. 

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