Confit of Duck
Serves: 4
INGREDIENTS
4 duck marylands (leg and thigh)
2 sprigs of thyme
strips of lemon and orange zest
6 cloves garlic, unpeeled and lightly crushed
2 bay leaves
1-2 teaspoons salt
2 teaspoons black peppercorns, crushed
2-3 cups duck fat or light olive oil, enough to cover the duck
METHOD
Use a sharp knife to cut the leg skin just above the knuckle – [this allows the meat to shrink down neatly during cooking].
Combine all the spices, salt, pepper and herbs and toss the duck legs in the mixture, rubbing it well into the skin. Cover and refrigerate for twelve hours.
Preheat the oven to 150˚C.
Remove the duck from the seasoning and rinse off under cold running water. Dry and place in a shallow roasting dish or cast iron pan.
Heat the duck fat slowly in a saucepan until quite hot but not boiling or smoking. Pour over the duck to cover and slow-cook in the oven for 2-3 hours until the meat is meltingly tender. Cool in
the fat and refrigerate if necessary, also in the fat, for up to a week.
When ready to serve, preheat the oven to 180˚C. Remove the duck pieces from the fat and scrape off as much as possible. Place the duck on a rack over a pan and heat through. Then, in order to crisp up the skin, place under a preheated grill for a few minutes. By the time the duck is hot and crisp all the fat will have drained away.
Serve the duck straight away with creamy polenta or mash, or as the French do with potatoes sautéed in duck fat. A crisp green salad with a sharp dressing and a glass of red wine are essential
accompaniments. Serves 4
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!