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Duck or Goose Confit    HT  CD  MC  French  130mins plus marinating and cooling


Serves  4     Hot  Cold  Poultry Game  Herbs  Main Course Preserve  Gluten Wheat Dairy Free  Eggless  France  Europe



4 Duck or Goose Legs

4 Duck or Goose Breasts

25g/1oz  Rock Salt

2 tbsp Black Peppercorns, crushed

4 Bay Leaves

8 sprigs Fresh Thyme

6 Garlic Cloves, crushed

1.1L/40fl.oz. melted Duck or Goose Fat 




1. Place all the ingredients apart from the fat in a large mixing bowl and mix well.


2.  Cover and place in the refrigerator for 24 hours, turning 2 or 3 times. 


3. After the marinating time, bring the fat  to simmering point over a medium heat in a large saucepan.   


4. Add the duck to the pan, mix well and cook gently for 1 to 2 hours or until the meat is falling off the bone. Remove from the heat and leave to cool.


5. Transfer the contents  to airtight storage containers (glass jars, plastic boxes etc) fill almost to the top then cover with the lid, making sure the seal is airtight. Refrigerate for up to 4 months.


When ready to use, remove the meat from the fat and use hot or cold.











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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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