Confit De Canard
Serves 8
Ingredients
Method
8 Duck Leg
2 tsp Salt
1 tsp Pepper (Ground Black)
½ tsp Nutmeg (Ground)
2 Bay Leaf (Dried and crushed to a powder
½ tsp Cloves (Ground)
Duck Fat (You will need enough to completely cover the duck legs so you may need a little extra as well as the fat rendered from the legs
Cut any excess fat from the duck legs and leave the thigh attached to the leg.
Mix all the spices together in a pot and rub all over the duck legs and place in the fridge overnight.
Render the fat from the excess fat. You will need enough duck fat to completely cover the duck portions.
Place the portions and the fat in a heavy casserole and place in the oven at 150ºC /300ºF for 1 1/2 - 2 hours.
Remove the portions from the casserole and place into an airtight storage container and pour the fat over the duck legs so that they are completely covered, making sure not to use any of the juices, fat only.
Place the lid onto the container making sure its airtight and store for future use.