Honey-roast confit of duck
- James Martin
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Serves 4
More effort
Prep: 15 mins
Cook: 2 hrs and 50 mins
plus 24 hrs chilling and cooling
A star rating of 4.8 out of 5.4 ratingsRate
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This hearty French classic combines meltingly tender meat with crispy skin, and can be made well in advance - perfect for dinner parties
Freezable (duck only)
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Puy lentils & pancetta
A star rating of 3 out of 5.1 rating
Basic fondant potatoes
A star rating of 5 out of 5.10 ratings
Ingredients
Nutrition
Units:
MetricUS
-
3 thyme sprigs
leaves roughly chopped
-
2-3 rosemary
sprigs, leaves roughly chopped
-
2 fat garlic cloves
lightly bashed
-
½ tsp black peppercorns
-
4 duck leg
(about 800g)
-
750g duck fat
-
2 bay leaves
-
sunflower oil
for covering the duck, if needed
-
4 tbsp clear honey
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Nutrition: per serving
- kcal503
- fat30g
- saturates8g
- carbs18g
- sugars18g
- fibre0g
- protein40g
- salt1.4g
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Method
-
step 1
Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp flaky sea salt. Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining salt and massage well into the duck. Cover with cling film and chill for 24 hrs.
-
step 2
Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt mixture with kitchen paper, then set aside.
-
step 3
Melt the duck fat in a flameproof casserole dish until just bubbling. Add the bay leaves and duck legs, and bring to a gentle simmer. The legs should be completely covered, so top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins.
-
step 4
To check whether the duck is cooked, insert a skewer into the thickest part of a leg – it should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to 2 weeks. While the duck cools, make the Puy lentils & pancetta (see Goes well with, right).
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step 5
Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the fat and place, skin-side up, in a shallow roasting tin.
-
step 6
Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin is browned and sticky. Serve with the Puy lentils & pancetta.
RECIPE TIPS
USE UP YOUR LEFTOVER DUCK FAT
Don’t throw away the delicious duck fat! Store it in the fridge or freeze in portions, then use it to make extra-crispy roast potatoes.
Recipe from Good Food magazine, November 2014
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A star rating of 4.8 out of 5.4 ratings
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