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!