Confit duck recipe | olivemagazine
Make this classic but easy French dish. Duck legs cured in salt and rosemary, then slow cooked. Serve with a tomato salsa. Makes a perfect dinner-party dish.
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.olivemagazine.com.
Ingredients
- 4 duck legs
- 200g coarse sea salt
- 1 bunch rosemary
- 1 lemon cut into wedges
- 1 bulb garlic cloves separated
- (vegetable oil can be used instead) duck fat
- 2 ripe tomatoes seeded and diced
- ¼ red onion finely diced
- 1 bunch parsley chopped
- 2 tbsp olive oil
- ½ lemon juiced
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