How to Make Your Own Delicious Confit Duck at Home

I'm back and I'm cooking Duck Confit! This follows on from my preserving dishes and this is a great dish to cook very slowly and then keep in the fridge, getting a leg out when your ready to do so.

Ingredients-
➤ Duck legs
➤ Duck fat
➤ 500g salt
➤ Crushed black peppercorns
➤ A few sprigs of thyme

Recipe-
1. First of all clean up your duck legs ready for curing, wipe any excess moisture off. Now find a tupperware container big enough to fit your duck legs and sprinkle salt in, add the thyme and the duck legs.
2. No massage the cure into the duck adding in the crushed black peppercorns as you go, this needs to sit in the fridge for around 24 hours. Be careful not to leave in the salt too long! Give a good rinse and now this is ready for cooking.
3. Place in a heavy duty sauce pan and add the duck fat in, the duck needs to be fully submerged. This needs to cook very gently in a pre-heated oven (90°) for 6-8 hours. Once done, let it cool completely and then place into a tightly fitted jar, add in the duck fat and place in your fridge.
This can be stored up to 6 months, when you're ready to cook, just take out of the fat and crisp up in the oven.

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