Confit duck legs

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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

Rosemary & Apricot Stuffing

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I'm a bit of a traditionalist when it comes to stuffing, in that if its not inside meat or fish or vegetables then its not really a stuffing. For me its meant to be inside whatever its stuffing so that it can add to and absorb the flavours of the carrier. That said I am amenable enough to appreciate that people serve it on the side as less of a fuss and bother in preparation. I suppose ultimately its all down to preference.

Composed at the request of "jaffacake" this rosemary and apricot stuffing recipe works well for pork and lamb alike, with all sections of the pig / lamb applicable such as leg, shoulder, loin or fillet.

It can also serve as a good filling / padding for meatloaf if you come across some cheap lamb or pork mince, which is good especially during the winter months as its hearty, filling and full of flavour and uses robust winter herbs.

Ingredients

1/2 pint sweet cider or apple juice
2 eggs (beaten)
150 g butter
1 onion, finely chopped
1 celery stalk finely chopped
1 clove crushed garlic
200 g smoked bacon (streaky is best for flavour and cheapest) chopped to roughly the size of your onions and celery)
150 g dried ready-to-eat apricots, roughly chopped
Good handful of fresh rosemary & thyme. Add some sage if youre feeling fruity.
Coarse Grain Sea Salt
Freshly ground black pepper
zest 1 small orange
pinch nutmeg
about 5 slices of brown or wholemeal bread toasted, and food processed into breadcrumbs

Saute bacon,onions, garlic and celery in a pan until soft and a little colour added

Combine all ingredients with breadcrumbs in a bowl, melt the butter and add until unifom mixture is reached.

Wrap mixture tightly in clingfilm into a sausage shape, tying both ends then steam for about an hour until fully cooked (firm to the touch).

slice into pieces and reheat as neccessary. Devour.