Image courtesy of foord.rlove.org
Confit duck legs are one of those dishes that's incredibly hearty, comforting, homely and generally almost impossible to refuse. Its easy to prepare and cook, and has a long shelf life when stored int he fridge (not that it would need it in my opinion). This recipe makes a batch of 10 legs, which are ideal as a main course or as a starter depending on what you want to do with it. I guarantee enjoyment.
These can be served in a multitude of ways, as a simple part of a roast meal, with salads or even with a puree where necessary. They're incredibly versatile.
You will need (makes roughly 10 servings):
10 Duck Legs
2 kilo of duck fat
For the dry marinade
500g of rock salt
4 Star anise
100g of Juniper berries
50g of cinnamon
50g of Cracked black pepper
4 Lemons zested
60g of Ginger
2 Sticks of Lemon grass
The doing bit:
Blend the star anise, berries, rock salt, cinnamon and black pepper in a food processor.
Peel and chop the ginger in to strips, and break down the lemon grass into small pieces
Place the duck legs in a plastic container, cover the legs with the salt mixture and the ginger, lemon zest and lemon grass cover with cling film and stand in a fridge for 12 - 24 hours
Wipe off the salt, place in a roasting tray; cover in melted duck fat, cover the tray with greaseproof paper, cook 2 to 2 ½ hours in a low oven (roughly 150 / 160C, until the meat is tender
Remove from the oven leave to cool in the duck fat, decant the legs into a clean container, recover the fat by passing through a sieve and placing in a cool area
To roast and crisp up place duck leg in a hot oiled pan and seal over in the oil then finish in the oven