Michel Roux Jr's duck confit recipe

Duck confit is incredibly easy to make and so versatile when homemade and served on a bed of garlicky potatoes. It cannot fail to impress.

Ingredients

Details

  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 90 mins
  • Cooking Time: 120 mins
  • Serves: 8

Step-by-step

  1. Liberally sprinkle the salt over the duck legs and refrigerate for 90 minutes. Then brush off the salt with a cloth and discard.
  2. Warm the duck fat in a pan over low heat. Add the duck legs and the thyme and sage.
  3. Bring to a very gentle simmer, cover with greaseproof paper and cook for 2 hours or until tender. The slower and longer the cooking time, the better the duck will be.
  4. Leave to cool in the fat and then refrigerate. The confit will keep for several weeks.
  5. When you want to eat the confit, gently lift the legs out of the fat and place skin-side down in a non-stick pan. Cook over medium heat until crispy and golden.
  6. Turn the legs over and put in preheated oven at 180C to finish warming through for 10-15mins.
  7. Serve with sauté potatoes.

Recipe taken from The Everyday Roux guide in association with the Council of Bordeaux Wines 

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