Duck Confit
Directions
- 1Start with duck legs. Buying a whole duck is actually cheaper than buying duck legs.
- 2Start with duck legs. Buying a whole duck is actually cheaper than buying duck legs.
- 3Start with duck legs. Buying a whole duck is actually cheaper than buying duck legs.
- 4Whip them off like you would a chicken.
- 5Whip them off like you would a chicken.
- 6Whip them off like you would a chicken.
- 7Make a spice salt with fennel, star anise, coriander seeds, black pepper, and coarse sea salt.
- 8Make a spice salt with fennel, star anise, coriander seeds, black pepper, and coarse sea salt.
- 9Make a spice salt with fennel, star anise, coriander seeds, black pepper, and coarse sea salt.
- 10Rub the spice salt all over the duck legs.
- 11Rub the spice salt all over the duck legs.
- 12Rub the spice salt all over the duck legs.
- 13Leave the duck legs to salt for at least four hours.
- 14Leave the duck legs to salt for at least four hours.
- 15Leave the duck legs to salt for at least four hours.
- 16Add duck fat to a pan along with aromatics: ginger, more star anise, spring onions, garlic.
- 17Add duck fat to a pan along with aromatics: ginger, more star anise, spring onions, garlic.
- 18Add duck fat to a pan along with aromatics: ginger, more star anise, spring onions, garlic.
- 19Slide the duck legs into the pan with the fat and aromatics.
- 20Slide the duck legs into the pan with the fat and aromatics.
- 21Slide the duck legs into the pan with the fat and aromatics.
- 22Pop them into the oven at 120 degrees Celsius for about 3 to 4 hours.
- 23Pop them into the oven at 120 degrees Celsius for about 3 to 4 hours.
- 24Pop them into the oven at 120 degrees Celsius for about 3 to 4 hours.
- 25Once cooked, let them cool down.
- 26Once cooked, let them cool down.
- 27Once cooked, let them cool down.
- 28Whip them out of the fat and then roast them in a hot oven until they are very, very crispy.
- 29Whip them out of the fat and then roast them in a hot oven until they are very, very crispy.
- 30Whip them out of the fat and then roast them in a hot oven until they are very, very crispy.
- 31Glaze them with hoisin sauce and some more spices.
- 32Glaze them with hoisin sauce and some more spices.
- 33Glaze them with hoisin sauce and some more spices.
- 34Serve the duck legs with duck fat rice (steamed rice with some duck fat on it), cucumbers, and spring onions.
- 35Serve the duck legs with duck fat rice (steamed rice with some duck fat on it), cucumbers, and spring onions.
- 36Serve the duck legs with duck fat rice (steamed rice with some duck fat on it), cucumbers, and spring onions.
- 37Add a bit more hoisin sauce.
- 38Add a bit more hoisin sauce.
- 39Add a bit more hoisin sauce.
Ingredients
- Duck legs
- Duck legs
- Duck legs
- Fennel
- Fennel
- Fennel
- Star anise
- Star anise
- Star anise
- Coriander seeds
- Coriander seeds
- Coriander seeds
- Black pepper
- Black pepper
- Black pepper
- Coarse sea salt
- Coarse sea salt
- Coarse sea salt
- Duck fat
- Duck fat
- Duck fat
- Ginger
- Ginger
- Ginger
- Spring onions
- Spring onions
- Spring onions
- Garlic
- Garlic
- Garlic
- Hoisin sauce
- Hoisin sauce
- Hoisin sauce
- Steamed rice
- Steamed rice
- Steamed rice
- Cucumbers
- Cucumbers
- Cucumbers
Equipment
PanMortar and pestleOvenKnifeCutting boardBaking trayTongsSpoonPlate
Tips
- Buying a whole duck is often cheaper than buying duck legs.