DIY duck confit
This delicious confit duck is surprisingly easy to make, bursting with herby flavour and ideal for sharing on special occasions
SERVES
3
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
120
MINUTES
Ingredients
6 duck thighs
2 tbsp sea salt
2 tbsp black pepper
2 tbsp dried herbs de Provence
500g duck fat
Method
Cover the duck thighs with the sea salt, pepper, herbes de Provence and then cover the whole lot before placing in the fridge for 24 hours.
The next day, rinse the duck legs and then wipe them dry with some kitchen towel.
In a large saucepan or casserole, heat the duck fat until translucent. Add the duck legs and cook over a gentle heat for two hours.
Remove the duck legs to sterilised jars or containers and pour the duck fat over, sealing them in fat. Allow to cool and then transfer to the fridge. The duck legs will keep like this for several months.
