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Confit of Duck
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1995
This was featured in Rhodes Around Britain. It’s a classic French dish that can also work with goose or pork. In the last book, the duck legs were steeped in a marinade for a few days. Well, this recipe is without the marinade and these duck legs will just be salted for 24 hours before cooking.
Ingredients
4 2 teaspoons 900 g 2
Method
Trim the legs of any remaining feather stalks and remove the knuckle on the underside of the thigh. The skin can also be scored around the top of the drumstick knuckle so this will shrink while cooking and reveal the bone. Salt the legs on the skin side and chill for 24 hours. This will draw any water from the fat and ensure that the skin is crisp when the legs are cooked.
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