Total time: Overnight marinade plus 3 and a half hours
Duck confit is a typical French cured meat dish. Learn how to prepare it at home, and serve it with shallots and toasted bread.
- 4 duck legs
- 500g shallot
- 200g, sea salt
- 1 – 2 tsp, black peppercorns
- 2 sprigs rosemary
- 2 – 3 tbsp honey
- 750 – 1000g of duck or goose fat
- 4 slices, white bread
A day ahead
1Wash and dry the duck legs.
2Cut through the sinews to the bone below the calf on each leg, so that the meat can contract during cooking.
3Peel the shallots and leave them whole.
4Put the duck legs into a pan, add the shallots and season with salt.
5Crush the peppercorns in a mortar.
6Pick the leaves from the rosemary stalks.
7Add the honey, rosemary leaves and pepper to the duck and shallots. Mix well with your hands.
8Cover and marinate in a cool place overnight.
On day of cooking
1Heat the oven to 200°C.
2Heat a little duck fat in a heavy pan and brown the duck pieces on the skin side.
4Then add the shallots and sweat briefly with the duck pieces.
5Add the rest of the duck fat, so that the meat is covered.
6Put the pan in the bottom of the preheated oven for about 3 hours, until the meat is tender and nicely browned.
- To serve toast the bread and put on plates. Put a piece of duck confit on each slice of bread, add a couple of shallots and serve.
Recipe courtesy of Fine Dining Lovers