Duck or Goose Confit
CD MC French 130mins plus marinating and cooling
4 Hot Cold Poultry Game
Herbs Main Course Preserve
Gluten Wheat Dairy Free Eggless France Europe
Duck or Goose Legs
Duck or Goose Breasts
25g/1oz Rock Salt
2 tbsp Black Peppercorns, crushed
4 Bay Leaves
8 sprigs Fresh Thyme
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.
After the marinating time, bring the fat to simmering point over a medium
heat in a large saucepan.
Add the duck to the pan, mix well and cook gently for 1½
to 2 hours or until the meat is falling off the bone. Remove from the heat and
leave to cool.
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.