Easy duck confit
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- a glass white wine
- 1 litre chicken stock
- 3 sprigs thyme
- 1 small onion, chopped
- 1 tsp black peppercorns
- 2 bay leaves
- 1 bulb garlic, cloves separated but unpeeled
- 6 duck legs
Method
- 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.
- 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.
- 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.
