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Duck Confit
Michael Moore
Serving Size: Serves 6
CHEFS TIP
This form of cookery used to be for preservation, these legs will keep for weeks covered in the fat and in the fridge.
INGREDIENTS
6 fresh duck legs (Maryland cut)
2 tablespoons sea salt
black peppercorns
zest of 1 lemon
parsley stalks
bay leaves
500ml goose fat
sliced oranges, roasted potatoes and spinach salad, to serve
METHOD
Lay duck legs skin side down into a tray, season well with salt and pepper, lemon zest and the herbs. Rest in a fridge for 2 hours.
Warm goose fat in a pan, drop duck legs in and cook at a slow boil for 1 hour until duck is tender when prodded with a small knife. Remove from heat and allow to cool; place in a fridge until required (make sure legs are submerged under fat and they will keep for up to 6 months in the fridge).
Remove duck legs from fat and place into a hot frypan or oven to reheat and make skin crisp.
Serve with sliced oranges, roasted potatoes and spinach salad.
Fresh TV 9/08/07