Duck Leg Confit by Victor Churchill x 2 Pieces
We can't make it much easier than this. The act of confit (or cooking submerged in fat) originally started as a way of preserving foods. Duck Leg Confit has now become one of France's most decadent and delicious dishes.
Our beautiful duck legs have first been trimmed, and marinated in salt and herbs. Then the legs are submerged in fat and cooked low and slow for 12 hours until the meat is falling off the bone. Once the legs are soft and tender we cool the meat and prepare them to be dipped in duck fat. From there we chill and pack them, this is how they arrive at your door.
All that's left is for you to do is place them in a roasting dish and cook at 200 degrees Celsius for approx. 30 minutes or until the skin is golden brown and crispy.
This dish is best served alongside braised red cabbage, our Puy Lentils with Oven Roasted Pumpkin by Victor Churchill, or with a crisp green salad. Duck Leg Confit is decadent and rich - it responds beautifully to a little acidity.
Photography by Alan Benson from MEAT The Ultimate Companion. Published by Murdoch Books 2019.