Duck Confit

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  • 2 tablespoons sea salt
  • 6 duck legs
  • 1 litre olive oil or duck fat


Gently rub sea salt into duck legs and place in refigerator for 24 hours. Remove and wipe off salt with a paper towel.
Perheat oven to 130 C.
Place duck in a baking dish and cover with oil – ensure that duck is completely covered.
Cook for 2 hours, the oil should only have an occasional bubble surfacing. If more then turn the heat a little lower.
Remove from the oven and allow to cool. Duck can be easily stored for several days covered in oil.
Prior to serving remove from oil and place on a rack over a roasting dish.
Preheat oven to 200 C.
Cook duck until skin is crisp and flesh is hot.

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