Duck Confit with Savoy Cabbage

Name: Duck Confit with Savoy Cabbage
Cuisine: Irish
Ingredients: 6 duck legs; 6–7 fresh thyme sprigs; 6 star anise; 4 tbsp sea salt flakes; 1 orange, sliced and pips removed; 1 litre (1 ¾ pints) duck fat (or peanut oil or chicken fat can be used as top-up;); 1 litre (1 ¾ pints) duck fat (or peanut oil or chicken fat can be used as top-up;); 1 litre (1 ¾ pints) duck fat (or peanut oil or chicken fat can be used as top-up;); honey and ginger sauce, to serve (optional); honey and ginger sauce, to serve (optional); champ, to serve (optional); 1 tsp sesame seeds; knob of butter; 1 tbsp olive oil; 1 red onion, thinly sliced; 1 garlic clove, crushed; 1 garlic clove, crushed; 175 g (6 oz) Savoy cabbage, core removed and thinly sliced; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

You’ll need about 1 litre (1 ¾ pints) of duck fat for this recipe, but if you don’t have that much, you can easily use some peanut oil or chicken fat to top up the quantity. Of course, you could also use shop-bought duck or goose fat or reuse some that has been stored in the fridge.

Ingredients

6 duck legs
6–7 fresh thyme sprigs
6 star anise
1<

Europe
Ireland
Dinner
Gluten-free

Method

To marinate the duck legs, place them in a single layer in a shallow non-metallic dish and scatter over the thyme, star anise, garlic and salt. Cover with clingfilm and place in the fridge overnight to allow the flavours to penetrate the duck.

Preheat the oven to 120°C (225°F/gas mark ¼)