Asian Duck Confit

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serves 6
I love this duck served with a red wine jus and steamed greens. It is very similar to one served at Soul Bar & Bistro in Auckland.


  • 1 star anise
  • finely grated rind of 1 orange
  • finely grated rind of 1 lemon
  • 1/4 cup sea salt
  • 4 cloves garlic
  • 1 teaspoon coriander seeds
  • 3 cm piece ginger, peeled
  • 6 duck legs
  • 1 litre duck fat or olive oil


Place star anise, orange and lemon rind, sea salt, garlic, coriander seeds and ginger in a small food processor bowl or mortar and pestle and crush together until well mixed.
Rub spice mix into dug legs and then refrigerate overnight.
Preheat oven to 130 C
Wipe spices off with a paper towel and then place legs in a baking dish.
Cover with fat or oil and cook for 2 hours until meat is tender.
Allow to cool and refrigerate in the fat or oil until required.
Preheat oven to 200 C
Remove duck from fat and place on a rack over a roasting dish. Heat until skin is crisp and bubbling.

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