Easy duck confit

Name: Easy duck confit
Total time: 2 h
Yield: serves 6
Ingredients: white wine a glass; chicken stock 1 litre; thyme 3 sprigs; onion 1 small, chopped; black peppercorns 1 tsp; bay leaves 2; garlic 1 bulb, cloves separated but unpeeled; duck legs 6

2 hours
serves 6
Easy

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

February 9, 2016 at 9:31 am

Ingredients

white wine a glass
chicken stock 1 litre
thyme 3 sprigs
onion 1 small, chopped
black peppercorns 1 tsp
bay leaves 2
garlic 1 bulb, cloves separated but unpeeled
duck legs 6

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.