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Duck Confit - in a style of 'East meets West'
An excellent variation on the traditional recipe (q.v.) and excellent served with 'Braised Butter Beans', 'Red Cabbage with Orange' and/or 'Mashed Potato'.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
4 Duck leg & thigh joints
about 2llbs/1 kilo Duck/Goose Fat or Beef Dripping (or a mixture of both)
Clear Honey – to glaze when serving
For the Marinade:
¼ teaspoon (2ml) Dried Thyme
2 Bay Leaves
1 teaspoon (5ml) Black Peppercorns
4 Basil Leaves – shredded
1 medium clove of Garlic, peeled & thinly sliced
2 Shallots, peeled & chopped
1 cm/½ ins piece of Root Ginger, thinly sliced
2 teaspoons (10ml) Worcestershire Sauce
2 teaspoons (10ml) Balsamic Vinegar
2 teaspoons (10ml) Soy Sauce
2 tablespoons (120ml) Dry White Wine
2 tablespoons (120ml) Olive Oil
1. Wipe the duck legs, and put them in a container deep that allows them to lie flat. A used ice cream container might be perfect.
2. Add the marinade ingredients and cover the mixture.
3. Leave the legs in the fridge for 2 days, turning them occasionally.
4. After this period, place the duck pieces in a large saucepan with all the marinade ingredients and enough melted fat to cover them completely.
5. Simmer them very gently, covered, for 2 hours or until tender - the fat should barely ripple or the duck flesh will be stringy!
6. Leave them to cool in the mixture until required.
At this point, they will keep for several weeks in the fridge if they remain covered with their fat.
7. When ready to serve, pan fry the duck pieces in very little of their own fat until golden.
8. Then pour off any excess fat and brush the skin side of each leg with a little honey and crisp under the grill.
(any left over fat can be re-used, or used for roasting potatoes etc.)