David Higgs

Confit duck leg, roast juices jelly, onion purée, savoury custard

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Preparation info

  • Serves 8

    main course portions

    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

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.

Ingredients

Duck leg

  • 4 ducks
  • 1 kg salt
  • 5 g thyme

Method

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