Easy confit duck and cucumber slaw recipe | Woolworths TASTE
Create tender confit duck legs by slow-cooking them in melted butter, then crisping the skin in a hot pan. Serve with a tangy Asian cucumber slaw. Try it.
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 taste.co.za.
Ingredients
- 4 duck legs
- 1 T Maldon salt
- 2 bay or thyme leaves or sprigs
- 600 g unsalted butter, melted
- Purple microherbs, to garnish
- For the Asian cucumber slaw:
- ½ cucumber, thinly sliced
- ¼ cup rice vinegar
- 1 t fish sauce
- 2 T sugar
- 1 red chilli, finely chopped
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