Confit duck

Name: Confit duck
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 6 cumin seeds; 12 coriander seeds; 3 juniper berries; 50 grams flaky sea salt; 6 duck leg and thigh joints; 1 small bunch thyme; 1 rosemary branch; 1 unpeeled garlic clove, sliced, plus 1 whole garlic bulb, halved; 500 grams about goose or duck fat, or enough to totally submerge the duck legs; 2 bay leaves; 1 teaspoon black peppercorns

The recipe Confit duck can be made in approximately 3 hours. This gluten free, dairy free, paleolithic, and primal recipe serves 6. One serving contains 512 calories, 62g of protein, and 27g of fat. 21 person found this recipe to be scrumptious and satisfying. A mixture of thyme, enough to totally submerge the duck legs, juniper berries, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people really liked this main course. Users who liked this recipe also liked What Is Duck Confit, Confit Duck, and Duck Confit.

Instructions

The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic.

Ingredients you will need

Whole Coriander Seeds

Cumin

Toast

Equipment you will use

Frying Pan

Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.

Ingredients you will need

Juniper Berries

Rosemary

Garlic

Spices

Thyme

Whole Duck

Salt

Dry Seasoning Rub

Equipment you will use

Knife

Next day, heat oven to 150C/130C fan/ gas

Equipment you will use

Oven

Wipe the duck with kitchen paper and pat dry, but dont wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)

Ingredients you will need

Marinade

Water

Whole Duck

Meat

Salt

Put the duck in a cast-iron casserole and cover with the goose fat or duck fat.

Ingredients you will need

Duck Fat

Whole Duck

Add the bay leaves and peppercorns and cook for about 2 hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.

Ingredients you will need

Peppercorns