Confit of duck

Name: Confit of duck
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 handful coarse sea salt; 4 bay leaves, roughly torn; 4 garlic cloves, roughly chopped; 1 handful thyme sprigs, roughly torn; 4 ducks legs; 100 milliliters white wine

Confit of duck is a gluten free, dairy free, paleolithic, and primal side dish. This recipe serves 4. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 26 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of coarse sea salt, bay leaves, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes.

Instructions

The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish.

Ingredients you will need

Garlic

Herbs

Base

Salt

Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.

Ingredients you will need

Duck Leg

Garlic

Herbs

Whole Duck

Salt

Pour the wine into a saucepan that will snugly fit the duck legs in a single layer.

Ingredients you will need

Duck Leg

Wine

Equipment you will use

Sauce Pan

Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) 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.

Ingredients you will need

Duck Leg

Meat

Salt

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Duck Leg

Gravy

Equipment you will use

Frying Pan

To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas

Ingredients you will need

Duck Leg

Equipment you will use

Oven

Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp.

Equipment you will use

Frying Pan

Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.

Ingredients you will need

Gravy