Duck Confit

Sophisticated awesome dish fit for special occasions. It takes at least 2 days to make, so allow enough time for the prep if you're planning to do it. Serve with endive and red cabbage salad, French vinaigrette and toasted walnuts. (Vinaigrette recipe included.)

• Ready In: 54 hrs
• Serves: 4

Ingredients

• Duck Confit

• 6  duck legs
• 30  g kosher salt, per kilo of meat
• 30  garlic cloves
• 8  cups  rendered duck fat (or pork fat)
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon  freshly ground nutmeg
• 2  bunches fresh thyme (or 1 bunch is good enough)
• 6  bay leaves

• French Vinaigrette Dressing

• 1  tablespoon white wine vinegar (or lemon juice)
• 3  tablespoons  oil (olive, corn, sunflower, walnut, or a combination of your favourite)
• 1  teaspoon Dijon mustard

Directions

1. Mix the allspice, nutmeg and kosher salt and sprinkle evenly over duck. Press the garlic and fresh thyme bunches onto the flesh and skin and place a bay leaf on the exposed flesh of each leg. Cover and cure in the refrigerator for 24 hours.
2. Preheat the oven to 200°F Drain all the liquid from the baking dish. Pat dry. Return the cured legs to the cleaned dish along with the garlic and herbs and cover with warm fat.
3. Bake for 6 to 8 hours or until the garlic cloves have turned a deep golden brown and fleshis soft to the touch.
4. Let the meat cool in the fat. When it reaches room temperature remove the legs and strain fat.
5. There will be a bit of duck liquid at the bottom that will turn to jelly when refrigerated and should be saved and used for seasoning poultry sauces.
6. Pour the strained fat back over the duck legs and store in the fridge until needed.
7. To reheat the duck, brush with orange marmalade and bake in the oven at 450F until crispy and golden.
8. French Vinaigrette:.
9. Combine and whisk all ingredients together. Pour over salad mix.