Duck Confit - Courtesy of Le Creuset
A classic dish from the south-west of France.
The duck legs are marinated in sea salt, black pepper, garlic, rosemary, thyme nad bay leaves,
Then it is slow cooked in an oval casserole with goose fat until the meat is wonderfully tender.The cooked duck is drained and roasted in a hot oven to brown and crisp the skin to perfection.
Serve with a salad of warm roasted beetroots, baby salad leaves and fresh citrus dressing
Ingredients
6 duck legs approximately 1.25kg/2lb 12oz 2 x 340g/12oz cans goose fat
Marinade 3 tablespoons sea salt 1 teaspoon black pepper 1 bulb cloves garlic – broken into cloves and bruised 3 sprigs of rosemary – leaves picked 6-8 sprigs of thyme – leaves picked 2 fresh bay leaves – torn
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Beetroot Salad 450g/1lb fresh beetroots – peeled and sliced into slim wedges 1½ tablespoons olive oil ½ teaspoon salt and pepper 115g/4oz mixed baby salad leaves including chard and spinach 2 small heads of red chicory approximately 100g/3½ oz – separated into leaves
Citrus dressing 3 tablespoons olive oil Zest of 1 lemon + 3 tablespoons lemon juice ½ teaspoon sugar ½ teaspoon salt ¼ teaspoon coarse black pepper.
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Chef’s Tips
- Heating the casserole dish and its contents to a simmer on the hob before placing in the oven decreases the overall cooking time significantly.
- The goose and duck cooking fat can be decanted, strained, chilled or frozen and reused to make delicious roast potatoes, potato rosti or roasted vegetables.
- The 30cm Shallow and 24 cm Round casseroles can also be used for this recipe.
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Instructions
- Wipe the duck legs dry and place them loosely into the casserole dish. Rub the sea salt into the duck skin.
- Add the remaining marinating ingredients and combine. Place the legs skin side down, compacting them together.
- Put the lid on and leave to marinate in the refrigerator for 24hrs or minimum overnight.
- Heat the oven to 150°C
- Remove the duck pieces from the casserole, wipe away the salty marinade and pat dry with kitchen paper. Wash and dry the casserole dish.
- Pack the duck pieces skin side up into the cleaned casserole dish and pour over the goose fat.
- Place the casserole dish on the hob and bring to a simmer.
- Place the lid on and transfer to the oven to cook for 2¼ – 2½ hours or until the meat comes away from the bone.
- Remove the casserole dish from the oven and allow the cooked duck to cool slightly before removing from the fat onto a draining rack or kitchen paper.
- Increase the oven temperature to 220°C
- Place the duck onto a baking sheet and crisp the skin in the oven for 10-12 minutes
To make the Beetroot Salad
- Place the prepared beetroot onto a baking tray, drizzle over the olive oil and sprinkle with the seasoning
- Roast in a hot oven 220°C for 25-30 minutes
- Whisk the dressing ingredients together in a small bowl
- Place the baby leaves, chicory and warm roasted beetroot into a serving dish and drizzle over the citrus dressing
- Serve the crisp duck confit with the dressed salad.
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