Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Confit of duck- Italian style

Serves 6

Ingredients

6 duck legs
1 clove garlic, thinly sliced
2 tbsp sea salt
½ tbsp caster sugar
Freshly grated nutmeg
Zest of 1 lemon
Zest of 1 orange
Sprigs of fresh thyme
1 tbsp coriander seeds, crushed
2 tsp pepper corns, crushed

To cook:

1kg/2 lb duck/goose fat
Fresh thyme
2 cloves garlic
4 pepper corns

Method

• Place the duck legs on a tray that will fit into the fridge. Sprinkle with all of the first set of dry ingredients and rub well in. Leave in the fridge for 1-2 days.
• Preheat the oven to 220C/425F/Gas 7.
• Melt the fat in a large oven-proof dish or roasting tray. Wipe, but do not wash, the salt off the legs and place them carefully into the fat. The skin of the duck legs should be uncovered. Add the thyme and garlic. Place carefully in the oven and cook for 20 minutes. Reduce the heat to 140C/275F/Gas 1and cook slowly for 2 hours or until very tender.
• Remove the legs from the fat and drain.
• Serve at once with salad or allow to cool and serve as a starter.
• Alternatively:
• Cool and place in a sterilised jar. Strain the fat and cool. Pour over the duck legs and seal the jar tightly. Store in the fridge for 2-3 weeks.
• To serve remove from the fat and fry in a griddle pan until completely hot.