Confit Duck
Confit Duck
Cooking Mode:
Combi
Steam:
50% Max
Equipment
- Mixing Bowl
- Deep Frypan with Lid
- Container with Lid
- Paper Towel
- Tongs
Ingredients
Ingredients- 2 Duck Legs
- 200gm Rock Salt
- 50gm Caster Sugar
- 1 Cinnamon Quill
- 5gm Black Peppercorns
- 5gm Fennel Seeds
- 3 Star Anise
- 4 Sprigs Thyme
- 600gm Duck Fat
METHOD
Mix sugar, salt, spices and thyme together. Pour a layer of the salt mix in a container
Place the duck legs on top of the salt mix and pour the remaining salt mix over the top
Cover and refrigerate for 6 hours
After the 6 hours remove the duck legs and wash well under running water, pat dry the duck legs with paper towel Place duck fat in a deep frypan and melt over medium heat
Once melted place duck legs in fat and place lid on the pan
Put the pan in a pre-heated oven combi setting 140 degrees for 1 hour
After the hour has elapsed remove the lid from the pan and return to the oven for a further 30 mins
To finish remove the legs from the fat and place on paper towel.
Remove the knuckle with another piece of towel for presentation
Place the duck legs on top of the salt mix and pour the remaining salt mix over the top
Cover and refrigerate for 6 hours
After the 6 hours remove the duck legs and wash well under running water, pat dry the duck legs with paper towel Place duck fat in a deep frypan and melt over medium heat
Once melted place duck legs in fat and place lid on the pan
Put the pan in a pre-heated oven combi setting 140 degrees for 1 hour
After the hour has elapsed remove the lid from the pan and return to the oven for a further 30 mins
To finish remove the legs from the fat and place on paper towel.
Remove the knuckle with another piece of towel for presentation
HINTS & TIPS
Be careful not to leave the legs in the salt mix to long, any more than 8 hours they will be too salty to eat. This classic is a essential part of the famous French dish Cassoulet
Duck Confit can be done ahead of time and re-heated in a frypan. Place the duck in a medium oven, 180 degrees combi mode with a little bit water in the bottom of the pan.
Reserve the duck fat for the next time you make this dish of for roast potatoes
Duck Confit can be done ahead of time and re-heated in a frypan. Place the duck in a medium oven, 180 degrees combi mode with a little bit water in the bottom of the pan.
Reserve the duck fat for the next time you make this dish of for roast potatoes
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