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Duck Leg Confit
Duck confit is actually a twice cooked duck, the confit itself is prepared in a centuries old process of preservation which consists of salt curing and poaching in its own fat. Personally, I prefer it served on a bed of sautéed spinach and potato and chive mash.
For a wine pairing, I would suggest a New Zealand Marlborough pinot noir, something lean with beautiful finesse is suited perfectly.
4 duck legs with thigh
4 garlic cloves smashed
3 table spoons of malton salt
6 sprigs of thyme
tablespoon nutmeg
2 bay leaves
coarsely ground black pepper
1 shallot peeled and sliced
aprox. 4/5 cups of duck fat
Place the duck legs into a stainless steel tray, hand rub them evenly with the above ingredients (except the duck fat) cover and refrigerate for 1 to 2 days.
Preheat the oven to 100°C.
Melt the duck fat in a small saucepan.
Brush the salt and seasoning off of the dug legs.
Arrange the duck pieces into a single snug layer in a high sided oven dish, meat side down.
Pour the melted fat over the duck legs until all pieces are covered.
Place tray in oven.
Cook slowly at a very low simmer for 2 to 3 hours, or until the duck is tender.
At this point you have two options, either strain the fat from the duck and plate with potato and chive mash, drizzled with a duck jus.
or
Allow the duck breasts to cool, and store them (still in fat) in the fridge until required. Once ready to serve, remove the fat, preheat the oven to 250°C and bake for 8 to 10 minutes, then serve as above.
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