Honey-roast confit of duck
- Preparation and cooking time
- Prep:
- Cook:
- plus 24 hrs chilling and cooling
- More effort
- Serves 4
Skip to ingredients
- 3 thyme sprigsleaves roughly chopped
- 2-3 rosemarysprigs, leaves roughly chopped
- 2 fat garlic cloveslightly bashed
- ½ tsp black peppercorns
- 4 duck leg(about 800g)
- 750g duck fat
- 2 bay leaves
- sunflower oilfor covering the duck, if needed
- 4 tbsp clear honey
Nutrition: per serving
- kcal503
- fat30g
- saturates8g
- carbs18g
- sugars18g
- fibre0g
- protein40g
- salt1.4g
Method
step 1
Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp flaky sea salt. Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining salt and massage well into the duck. Cover with cling film and chill for 24 hrs.
step 2
Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt mixture with kitchen paper, then set aside.
step 3
Melt the duck fat in a flameproof casserole dish until just bubbling. Add the bay leaves and duck legs, and bring to a gentle simmer. The legs should be completely covered, so top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins.
step 4
To check whether the duck is cooked, insert a skewer into the thickest part of a leg – it should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to 2 weeks. While the duck cools, make the Puy lentils & pancetta (see Goes well with, right).
step 5
Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the fat and place, skin-side up, in a shallow roasting tin.
step 6
Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin is browned and sticky. Serve with the Puy lentils & pancetta.
