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Serves 8
main course portionsMedium
By David Higgs
Published 2018
Confit: to cook and preserve in its own fat ... The sous vide method of confit is the safest way to go. It is really controlled and most importantly, consistent. Confit of products gives such an intense flavour.
Portion the duck legs from the whole ducks and reserve the remaining carcasses for later use in the Duck breast recipe. In a bowl, combine the salt, thyme, bay leaves and garlic to make the curing salt. In a tray, cover the duck legs with the curing salt and leave to cure for 6 hours.
After 6 hours, rinse the legs and pat dry with paper towels. Place t