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Easy duck confit
Published: February 9, 2016 at 9:31 AM
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Serves 6
Easy
Total time: 2 hrs
A star rating of 5 out of 5.1 ratingRate
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This easy duck confit recipe is a quicker, healthier version of a French classic. Follow our recipe to impress friends with restaurant quality duck confit
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Ingredients
Nutrition
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a glass white wine
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1 litre chicken stock
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3 sprigs thyme
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1 small onion
chopped
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1 tsp black peppercorns
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2 bay leaves
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1 bulb garlic
cloves separated but unpeeled
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6 duck legs
Nutrition: per serving
- kcal415
- fat19.7g
- saturates5.3g
- carbs2.7g
- fibre1.3g
- protein51.3g
- salt0.9g
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Method
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step 1
Heat the wine, stock, thyme, onion, peppercorns, bay and garlic in a pan just big enough to fit the duck legs, until simmering. Nestle in the duck, skin side down. The legs should be completely submerged in the liquid – top up with water if you need to. Put the lid on, and cook for 11/2 hours until the meat starts to come away from the bone.
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step 2
Cool in the stock until warm, then remove the duck and allow to cool completely, being careful not to pierce the skin. Put into a shallow freezable container, making sure they’re not touching, and freeze. They will keep in the freezer for up to 2 months.
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step 3
To serve, allow the duck legs to defrost overnight in the fridge. Heat the oven to 220C/fan 200C/gas 7 and put the duck legs on a baking tray. Make sure the duck skin still covers the meat, and sprinkle generously with sea salt. Cook for 35-40 minutes until golden and crisp.
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