Duck Confit Recipe · Gressingham
Discover how to make a mouthwatering duck confit. This classic yet versatile duck dish is fantastic any time of the year.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
Ingredients
- 4 large Gressingham duck legs
- 1 kg duck fat
- 6 tbsp coarse rock salt
- Few sprigs of rosemary and thyme
- 1 garlic bulb, cloves separated, skins on and flattened with knife
- 1 tsp of whole black peppercorns
- Zest of orange
- 2 bay leaves
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