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confit duck





25g rock salt

½ tsp freshly ground black pepper

1 tsp dried thyme

3 dried bay leaves, crushed

6 garlic cloves, crushed


Duck legs and wings.


Duck or goosefat.


How much marinade needed depends on how much duck you are doing at one time.  We found one batch was ideal for 4 smaller duck legs, and three batches for 4 larger duck legs plus 4 wings.


Mix the marinade and pour over the duck legs and wings.  Cover (or your whole fridge will smell of garlic!) and keep in the fridge for 48 hours - turning after the first 24 hours.


Put the duck pieces in a heatproof casserole and arrange in a single layer. You can wash the marinade off at this point, for a lower salt, but we don’t.


Cover with the melted duck fat and cook in a low oven - 130C for at least three hours, probably more, until the meat is almost falling off the bone.

Strictly speaking the duck should be jarred and topped up with the fat, as this is a way of preserving the meat, but we just use it as a way of making a delicious tender duck meat.  The salty version is wonderful in cassoulet.


Drain the duck pieces and use in a dish or freeze.  Save the fat and marinade mixture for further confit, alternatively  render the fat and reserve for next time.