Confit Duck Leg

michelle taylor

michelle taylor

19th January 2011

Confit Duck Leg

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Conflit Duck Leg recipe by Michelle Taylor a try?


  • 6 duck legs
  • 200g salt 1 head garlic, peeled and crushed
  • 4 thyme sprigs
  • 2 bay leaves
  • 2 kg duck or goose fat or 2 litres olive oil


Cut skin around the bone end of each drumstick and place the duck in a large bowl. Mix together the salt, garlic, thyme and bay leaves, then rub salt mixture all over the duck and leave to stand over a perforated tray over night in fridge. Remove and rinse off excess salt mix and pat dry. Place into a tray and cover with melted fat until fully submerged, cover with greaseproof and tin foil and cook for 3-4 hours at 120oc

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