Duck confit recipes
It's a bit of a secret that this French staple is in truth quite easy to make. Not quick and easy, so much, as slow and easy. Try James Martin's version with celeriac mash, John Torode's winter warmer with parsnip and apple pur茅e, or take it further with a bread charlotte full of duck confit and wild mushrooms by Michel Roux Jr.
This hearty slow-cooked duck leg confit is classic French and all the more fabulous for it. Served with bean stew and mash, it's completely comforting. Sure, it takes time but not effort. Make to brighten up a winter day.
More duck confit recipes
Storage
Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly covered in the fat. The duck legs can then be extracted, the fat scraped off, and grilled to crisp perfection.
Preparation
Salt cure the duck legs overnight in the fridge with fresh thyme and garlic to boost the flavour. Duck and goose fat for cooking is becoming more widely available in supermarkets.