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Our Chef's Recipes
Make a batch, they keep for weeks covered in their own fat in a sealed jar, or for a couple of months in the freezer.
Cut around the top of the bone-end of the duck leg about
2.5 cm (1 in.) from the tip.
Preheat the oven to 190C/ 375F
In a large, heavy bottomed casserole (about 4 quarts) heat the duck fat or oil over a high heat until it is very hot. Add the legs, one at a time, stirring often to be sure they don’t stick to the casserole.
Bring the entire mixture to a vigorous boil and remove
to the bottom shelf of the oven.
Remove the casserole from the oven and let the duck cool in its own juices. Refrigerate for up to 2 weeks, tightly covered, or divide into freezer bags with some of the fat in each bag.
To reheat, simply put the duck into a hot oven and bake for about 20 minutes, or until the skin is crisp and the meat is warmed through.
Serve for lunch with a salad of watercress, rocket and endive, possibly with a bit of beetroot cut into cubes and a balsamic vinaigrette.
For dinner, the confit is delicious with mashed potato and a green vegetable.