Duck confit is a timeless classic dish. Crisp skin and tender luscious fall off the bone meat….soooo good!
It’s not a difficult recipe to prepare but you will need to think a couple of days ahead. I guarantee once you have tried it you will definitely add it as a regular to your dinner party repertoire. We have garnished our dish with Blackcurrant Flavour Pearls but Pepperberry & Cherry would be delightful too.
What you’ll need…
- 4 duck Marylands
- 120 g salt
- 1 tsp grated orange zest
- 1 tbsp juniper berries
- 5 fresh thyme sprigs
- 2 garlic cloves
- 2 bay leaves (fresh if possible)
- 800 gm duck or goose fat, melted
- 50 g Jar Blackcurrant or Pepperberry & Cherry Flavour Pearls
Lets get started
You can prepare the duck up to 4 weeks ahead of your dinner party…this step will need to be started a day or two before you wish to enjoy the duck.
The next day
Ready to serve
Preheat your oven to 220 C. Remove duck legs from the fat, scrape excess fat from the duck, being careful not to break the skin. Place legs on a tray or fry pan and roast until golden and crisp (20-25 minutes).
Until next time
Enjoy…from the Peninsula Larder Team
“There is no love sincerer than the love of food.”