Duck confit

This popular cooking method can be used for all of our birds.

Confit is a cooking term used to describe slowly braising meat in its own fat, preserving flavours and making it taste amazing!

You can confit a whole bird, or portions such as the leg.

30g rock salt
4 garlic cloves – peeled and sliced
1 tbsp crushed peppercorns
2 bay leaves – finely sliced
4 sprigs of thyme – pipped
1kg duck fat

Lay the duck on a tray.

Evenly distribute the rock salt, garlic, crushed pepper, bay leaves and thyme over the duck. Cover. Marinate for at least 12 hours, up to 24 hours.

Wash off the marinade and pat dry with a kitchen cloth. Place the duck in a saucepan or oven tray, cover with the melted duck fat and cook at 150˚C until tender. The time will vary according to the portion of meat.

Your new confit skills will come in handy for a range of delicious recipes. The Duck Rice Papers, Confit of Duck Leg and Vanilla Bean Duck Risotto are just the beginning.