Duck Confit


4 legs

1 tablespoon sea salt

1 teaspoon cracked black pepper

2 cloves of garlic peeled and finely chopped

1 teaspoon of thyme leaves

900g duck or goose fat


1. Mix the salt, pepper, thyme leaves and chopped garlic in a small bowl.

2. Place the duck legs in a glass or earthenware dish and sprinkle the salt mixture all over them. Cover and place in the fridge overnight.

3. The next day melt the duck or goose fat gently in a saucepan over a low heat.

4. Rinse the salt from the duck legs with cold water and pat them dry with kitchen roll.

5. Add the dry duck legs to the melted fat ensuring they are dry and the fat is not too hot (hot fat and water isn’t a good mixture).

6. Cook the duck legs in the fat over a low heat for one to two hours the meat should easily come away from the bone. You can test by inserting a skewer through the thickest part of the meat if there is no resistance and it goes through easily then it’s ready.

7. Allow the duck legs to cool in the fat for 30 minutes then gently remove and place them in a glass or earthenware container.

8. Pour the fat (discarding the meat juices) over the duck legs ensuring they are completely covered.

9. Store in the fridge for one week for the best flavour.

10. Reheat the duck legs in a hot oven ensuring they are hot throughout and the skin is nice and crispy.