Silver Hill Foods - Duck Recipes

Silver Hill Foods, The Home of the Natural Irish Duckling First for Flavour

Confit Duck Legs

4 Portions

Preparation Time: 24 hours

Cooking Time: 2 hours 15 minutes

Ingredients
4 Silver Hill Duck Legs
Sea Salt
450g Duck Fat
Black Pepper
6 Sprigs of Fresh Thyme
2 Sprigs of Fresh Rosemary
6 Garlic Cloves (halved)

Preparation Day One
Rub the duck legs generously with the sea salt then place in a shallow dish with the garlic, rosemary and thyme. Cover with cling film and refrigerate over night.

Preparation Day Two

Pre heat the oven to 130ºC/250ºF/Gas 1½
Melt the duck fat in a saucepan until clear
Season the duck legs with black pepper (use sparingly)
Place the duck legs into a clean ovenproof casserole dish with the garlic, thyme and rosemary and pour the melted fat over.
The fat should be just enough to cover the legs.
Cover the dish with foil and put it in the oven.
Cook for approximately 2 hours and 15 minutes or until the skin at the ankle pulls away from the knuckle. When cooked remove from the oven and allow to cool.

Serving Suggestions
Preferably serve hot. Crisp the skin under the grill and serve with a warm potato salad and black bean dressing

Chef's Tips
Keep the duck fat and strain when finished, it can be used again and again.

Duck confit if kept fully covered in the fat will last longer. Even for up to two months.

Sauce Suggestion
Balsamic glace is good to have with duck. It really complements it.

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