Duck leg confit
Prep time: 25 minsTotal time: 
Duck leg confit
‘The success of a confit duck leg depends on slavishly following the recipe – after all, it has been tried and tested for 400 years! The duck legs are cooked low and slow – but beware, if the duck fat boils, then the wonderful texture will be spoilt.’
Prep time: 25 minsTotal time: 
Raymond Blanc
A self-taught chef from the Franche-Comté region of France, Raymond Blanc OBE is chef-patron of the world-famous Le Manoir aux Quat’Saisons in Oxfordshire, which has held two Michelin stars since 1985.
Raymond Blanc
A self-taught chef from the Franche-Comté region of France, Raymond Blanc OBE is chef-patron of the world-famous Le Manoir aux Quat’Saisons in Oxfordshire, which has held two Michelin stars since 1985.
Ingredients
- 6 duck legs
- 45g rock salt
- 1½ tbsp black peppercorns, crushed
- 4 garlic cloves, finely sliced
- 3 fresh bay leaves, sliced
- 6 thyme sprigs, finely chopped, plus extra to serve (optional)
- 1kg duck (or goose) fat
Step by step
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Arrange the duck legs on a baking tray, flesh-side up, and evenly cover the flesh with the salt, peppercorns, garlic, bay and thyme. Cover and marinate in the fridge overnight.
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Preheat the oven to 140°C, fan 120°C, gas 1. Melt the duck fat in a large ovenproof casserole over a low heat. Wash the marinade off the duck legs and pat dry with kitchen roll. Carefully lower the duck legs into the warm duck fat. Bring to a gentle simmer over a medium heat, then transfer to the oven and cook, uncovered, for about 2 hours 15 minutes or until the duck legs are tender. Leave to cool in the fat, then remove the duck legs from the fat and wipe away the excess. Place the duck legs on a baking tray, cover and chill for a few hours until ready to reheat. (Alternatively, store the duck legs in the fat for up to 3 days in the fridge. Gently warm the fat to remove the duck legs before frying).
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Heat a dry frying pan over a medium heat, then crisp and colour the duck legs on the skin side for 5-7 minutes, regularly pouring away the excess fat. Serve with the bean cassoulet and extra thyme sprigs, if liked.
Strain and save the leftover duck fat for roasting potatoes or veg, or use it as a partial replacement for butter in savoury pastry dough. It will store in an airtight jar in the fridge for up to 3 weeks.
