Ruby's "How to" Make Duck Confit
By Ruby
A classical French dish that is super easy and produces an amazing taste and texture. Kept in the fridge it will last a long time (providing you totally immerse the legs in the duck fat).
Serves: 4
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Ingredients
4 Duck Legs
Duck Fat to Cover
Rock Salt
Method
Sprinkle fresh or thawed Duck Legs with rock salt and refrigerate overnight.
Next day, preheat oven to 140°C. Wipe excess salt off the duck legs and score the skin all over, place the duck legs in a close fitting oven dish. Cover the duck legs with liquid duck fat. Cook at 140°C-150°C for 2 to 2.5 hours.
Remove duck legs from roasting dish and place in clean storage dish. Carefully pour the warm duck fat over the duck legs. Cover and refrigerate until required.
When removing duck legs for use, scrape off the excess fat, place the duck legs on an oven rack and heat in a warm oven (180°C) for 15-20 minutes, to heat meat thoroughly and crisp up the skin.
Here's a version for you to look at with the addition of herbs and aromatics, enjoy!