Preserving the Confit

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

(Ideally do this several days ahead, say just before or after roasting the rest of the duck.)


  • 4 baking potatoes
  • 1 garlic clove
  • sprig of rosemary


Mise en Place

Peel and chop the garlic finely • Scatter half the salt into the earthenware dish. Lay the legs skin side down on the salt with the giblets around them. (Do not use the liver - freeze it for future use. Sauté in a little butter and eat it on toast or use in a salade tiède.) Crumble over the thyme and bay leaf and scatter the garlic around the legs • Put the remain