Confit of Duck
| Published: 27th November 2007 09:40 |
A wonderful way to preserve duck or goose, you can simply roast or grill it after storing or even make it into the marvellous French cassoulet.
Serves: 4
Preparation Time: 25 minutes, plus curing overnight
Cooking Time: 2 hours
Ingredients
4 legs of duck
2 tbsp. sea salt
1 rosemary stalk
1 bay leaf
6 juniper berries
1 garlic clove
500g duck or goose fat
2 garlic cloves
1 rosemary stalk
1 bay leaf
Method
1. Rub the salt into the duck legs and place in a container with the garlic, rosemary, bay leaf and juniper berries. Cover and leave in the refrigerator for 24 hours.
2. Remove the duck from the refrigerator and lightly wash off all the salt and pat dry the duck or brush off all the salt.
3. Place the duck fat in a large saucepan with a heat proof lid. Over a low heat melt the duck fat. Add the garlic, rosemary, bay leaf and the duck legs. The fat should totally cover the duck. Cover the pan and cook slowly on the stove top or in the oven at the lowest setting. Cook the duck legs for 2 hours then remove from the oven and allow to cool.
4. Remove the duck from the fat and place in a sterilised 1 litre glass jar or container. Strain the fat through a muslin lined sieve and pour it over the duck so that it is totally covered, be careful not to pour in any of the duck juices that will be at the bottom of the pan. Seal the container well and refrigerate until ready to cook. The duck can be eaten straight away if necessary but it is best left for at least two weeks to allow the flavours to develop, if the duck is completely submerged in that fat and no juices have been transferred into the jar the duck can be kept for a few months.
By Emma Allsopp
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