Confit Duck Recipe Leg. Classic French Dish Made Perfect with Wolds Free Range Duck Leg from Farmiso
Delightful duck legs, slow-cooked in duck fat for tender meat, then crispy skin—perfect with puy lentils, garlic sausage, or sautéed potatoes and a bitter green salad.
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Cooking tools:
- Dutch oven
- Mason jar
- Nonstick skillet
- Oven
- Stove
- Chef's knife
- Paper towel
Ingredients
- 4 x Goosenargh duck legs
- 2 x Garlic cloves sliced thin
- 12 peppercorns crushed
- 2 x Sprigs thyme
- 2 x Shallots sliced thin
- 60g Sea salt flakes or crystals (must not be table salt)
- 1L Duck or goose fat
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