Our Duck Confit

Monday 01st October 2012

Confit leg of duck is a simple dish but also easy to get wrong.

This week we received some fantastic male duck legs (slightly smaller than the female) from France which when paired with a few slices of smoked Morteau sausage and savoy cabbage make a great dish.

Firstly, we salt the legs and leave overnight which firms up the flesh and draws out some moisture giving a wonderful crisp skin at the end of the cooking process.

After removing the salt the legs are immersed in pure duck fat and cooked in the oven at 110˚C for about 5 hours until the meat is tender.

The legs are then removed and chilled.

We then place the legs in a cold cast iron pan skin side down and put in the oven at 200˚C for approximately 15 minutes. They are then turned in the pan and finished off for another 2-3 minutes to ensure the whole skin is perfectly crisp.

A good, sticky red wine sauce from fresh veal stock is the perfect accompaniment.

If you don't have the time to make them they are always available on our menu!

Bon Appetit

Dave Robson
Head Chef

 

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