Neville Lockhart Photography
Soon to feature again in the lounge, firm favourite amongst the chefs in the kitchen, confit translates into preserved and is a simple process.
Basically it is meat poached in fat and preserved in the same fat it was poached in.
In olden times it was required and a necessity preserve and cook meat in such away, as fridges were not available, but in today’s time it has become an integral part of food and cuisine.
We serve the confit with bean or lentil cassoulet and a root vegetable puree like celeriac.
4 ea large duck leg and thigh (180 -200g each)
+/- 50g course rock salt
1 tbsp crushed black pepper corns
6 cloves peeled garlic sliced thinly or crushed
5 bay leaves crushed
5 sprigs thyme picked
1 orange rind
star anise, cloves and coriander seeds as needed
800g duck fat
In a tray distribute half the ingredients
Place legs on salt fat side facing down .
Distribute the remaining salt mix on top of duck.
Leave to marinade covered for 8 – 12 hours.
Wash off the salt and dry with paper towel.
Place the duck legs in a sauce pan or an oven dish.
Cover with the duck fat and cook for 4 – 6 hours in a preheated oven (82-92°C) can cook longer if required. Over cooking makes it mushy so be careful.
Ensure that you do not go over the set temperature the fat must be kept under a simmer.
If you are not using the duck immediately leave in the fat till required.
Remove duck when required
Place in pan and fry no need to add other oil it should take about 5 minutes depending on the size.
Finish in oven if needed.
It important to remember the fat on the duck must be crispy.
Drizzle with a little red wine vinegar before serving