- 400g sea salt
- 80g caster sugar
- 10 star anise
- 20 white peppercorns
- 4 cinnamon sticks, crushed
- 5 bay leaves
- 1 bulb of garlic, smashed
- 20 coriander seed
- 4 mace husks
Duck cure for confit
steve bennett
11th February 2012
Duck cure for confit
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 duck cure recipe a try? Dry spice mix for curing duck legs before confit recipe by Steve Bennett
Ingredients
Method
Crush all dry spices, and mix with the salt and sugar, add the smashed garlic.
Use 1 tablespoon of cure per duck leg, and cure for 24 hours, before rinsing and drying the legs, then cooking in duck fat.
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