Slow cooked Confit duck legs Recipe · Gressingham
Cook confit duck legs - tender, flavourful, and perfect for a French-style meal.
Ingredients
- 6 tbsp coarse rock salt
- Few sprigs of rosemary and thyme
- 1 bulb of garlic, cloves separated, skins on, flattened with a large knife
- 4 large Gressingham duck legs
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1 orange, zested
- 1kg duck fat
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