Confit Duck Legs

Name: Confit Duck Legs
Yield: Serves 6
Cuisine: French
Ingredients: 6 large sprigs thyme; 6 x 180 g large duck legs; 100-120 g coarse salt; 2 kg goose fat, duck fat or lard; 2 juniper berries, lightly crushed with a mortar and pestle; 1 teaspoon cracked black peppercorns; 2 cloves garlic, sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

When the confit duck legs are required, reheat in the oven before finishing under a hot grill to crisp the skin.

Ingredients

6 x 180 g large duck legs
100-120 g coarse salt
6 large s

Oceania
Europe
Australia
France
Main course
Gluten-free
Mediterranean

Method

Select a non-aluminium container that will accommodate the duck legs snugly in one layer. Scatter the base with ½ of the salt and flavourings. Lay the duck legs on this and scatter with the other ½ of the salt and seasonings. Seal with cling wrap then refrigerate for 4 hours. Turn the legs, re-seal and refrigerate for another 4 hours.
Remove the duck legs from