Confit Duck Leg

Caribbean style duck leg confit. Perfectly crispy duck legs with a hint of heat!

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Prep Time

15 mins

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Cook Time

2hrs

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Serving

4 People

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Joanne Crossley

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• Handful coarse sea salt
• 4 bay leaves, roughly torn
• 4 garlic cloves, roughly chopped
• Handful thyme sprigs, roughly torn
• 4 ducks legs
• Scotch bonnet as much or as little as you like, if you like heat
• Hand full of Pimento seeds
• Duck fat or cooking oil

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Step 1.

Rinse your duck in cold water and lemon, add to a pan and cover with duck fat or oil with all the ingredients added.

Step 2. 

Put on a very low eat on top of the stove and leave to cook. After 2 hours the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.

Step 3. 

The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed

Step 4.

To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas, remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 10 to 25 mins, turning halfway through, until brown and crisp and done .

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Scotch Bonnet Peppers 100g

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