Duck confit is a French dish that has been referred to as a ‘work of art’. Marinated with salt and various herbs, once cooked it’s seriously crispy on the outside and tantalisingly tender on the inside.
1kg duck leg (4pcs)
1.5kg duck fat
2 tsp coriander seed
2 tsp fennel seed
2 tsp cumin seed
2 tsp cinnamon powder
1kg rock salt
3tsp Black pepper corn
2 pieces orange zest
2 slices spanish onion
- Mix all the dry herbs, rock salt, black pepper, orange zest and Spanish onion in bowl.
- Marinate duck leg with herb and salt mix for 4-5hours and store in fridge. Rinse then pat dry.
- Preheat the oven to 150c. Place the duck into deep baking tray with melted duck fat (cover with the fat completely) then cover oil surface with the baking paper. Cook for 3-4hours.
- Place the cooked duck in preserving container and cover completely with the cooking fat (can keep refrigerated for up to 3 months).
- Heat the non-stick frying pan and crisp the duck skin for 4-5min, then turn the skin side up place the oven for another 10min.
- For the fennel salad, use slicer to slice the fennel, then drop into water (squeeze lemon juice into water to stop colouring).
- Drain well, then mix with lettuce leafs and orange segment.
- For the dressing, use freshly squeezed lemon juice and extra virgin olive oil, sea salt flakes, freshly grounded black pepper and mix together.
- Mix dressing with salad and serve with duck.
Recipe courtesy of Fitzroy Inn