Duck confit is incredibly easy to make and so versatile when homemade and served on a bed of garlicky potatoes. It cannot fail to impress.
8 duck legs
500g good-quality coarse sea salt
1.5kg duck fat
6 sage leaves
1 sprig of thyme
- Liberally sprinkle the salt over the duck legs and refrigerate for 90 minutes then brush off the salt with a cloth and discard.
- Warm the duck fat in a pan over low heat. Add the duck legs, thyme and sage.
- Bring to a very gentle simmer, cover with greaseproof paper and cook for 2 hours or until tender. The slower and longer the cooking time, the better the duck will be.
- Leave to cool in the fat and then refrigerate. The confit will keep for several weeks.
- When you want to eat the confit, gently lift the legs out of the fat and place skin-side down in a non-stick pan. Cook over medium heat until crispy and golden.
- Turn the legs over and put in preheated oven at 180C to finish warming through for 10-15mins.
- Serve with sauté potatoes.
My Bordeaux Wine Pick: Saint-Émilion
Duck confit will require your time and commitment, but the rewards for your taste buds are plentiful, very much like the Saint-Émilion wine I would drink with it. Made predominately with Merlot, these wines are the epitome of style and sophistication, a direct result of the time and commitment dedicated by the Bordeaux wine producers.