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