Duck confit


  • 700g/11lb 8oz duck or goose fat
  • 4 tbsp brandy
  • 2 dried bay leaves, crumbled
  • 8 sprigs fresh thyme
  • 1 head garlic, separated into cloves
  • freshly ground black pepper
  • 150g/5½oz coarse sea salt, plus extra for serving
  • + 1 more ingredients
    • 4 duck legs

1. Rub the duck legs with the coarse sea salt, freshly ground black pepper, one crushed garlic clove, four sprigs of thyme and the bay leaves. Pack tightly into a ceramic dish, skin side down, then drizzle over the brandy, cover the dish with cling film and leave to marinate in the fridge for 24 ...

View full recipe at SpringPad


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