Thyme, garlic and lemon Confit of Duck
Recently I have been a little lapse in posting recipes, such is the combination of end of term for children and trying to promote my book, waiting for that media boost which the lucky few manage! But the good news is that providing I get my act together, I have collected some recipes over the last few days. I am a little hung up, perhaps a lot hung up, on knowing where the meat I eat comes from. These duck legs are from a local farm where they lead a happy life before meeting their end. So for me, the psychological enjoyment goes alongside their delicious flavour. This is perfect for a prepared in advance lunch or supper.
4 Duck legs
3 tbsp rock salt
Zest of 1 lemon
Sprig of thyme
4 cloves garlic, skins removed, and cloves pressed down with the flat of a knife to release flavour
125ml virgin olive oil
125 mls white wine
Goose or Duck fat
- Put the duck legs in a plastic bag within a container. Add the salt, lemon zest, thyme, garlic and olive oil. Rub into the legs and leave them in the fridge for 2 days, turning the bag over now and then before the next step.
- Using a pan which will fit all of the duck legs skin side down, heat it over a medium heat with the wine. Let the wine bubble vigorously before turning the heat down to simmer lightly for 2 hours or until you can see that the meat will come away from the bone.
- Now remove the duck legs from the fat and wine. You could store them in a kilner jar with the fat poured on top in order to keep the duck until needed. My preference is to bake them skin side down at 190ºC for half an hour or so until the skin is crisp.
- I served this with salad and new potatoes with chives snipped on top.