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Duck Confit

Posted By Helen Jackson On January 25, 2010 @ 11:50 pm In Recipes | No Comments

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Ingredients

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

Method

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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