Quack, quack there goes the duck - Confit de Canard

Here is the traditionnal recipe for Confit de Canard. For my good friend Mikrouli


Ingredients for 4 people. Prep time 10 mins. Cooking time 3 to 4h plus 24 hours 

• 4 duck legs
• 150 g Coarse sea salt
• 1.5 to 2 kg duck fat - depends on the size of the legs
• 1 clove of garlic
• Freshly ground pepper

1. Peel the garlic clove, cut in 2 and rub on the legs. Rub the salt on the legs, pepper generously, put them in a dish, cover with cling film - make sure the cling film does not touch the meat. Stick it in the fridge for 24h.
2. 24 h later, melt the fat slowly on a low heat in an iron cast pot.
3. Gently pat the legs - do not rinse them.
4. Once the fat has melted, put the legs in the pot making sure that they are well covered.
5. Cover and stick in the oven for 3 hours. Stick a very fine knife in one of the legs to check that the meat is on the verge of falling of the bones and that the juices are clear. If not cook for longer.
6. Once cooked, you can put the legs in a sterilized jar and keep in the fridge. Eat within 2 to 3 weeks. Can be kept much longer if you are a pro at sterilization. 
7. Or can be eaten straight away. Take the legs out of the pot, place in an metal oven dish, crank up the oven at 190 C. Once the skin as brown it's ready. About 15 mins.
8. Serve with duck fat roasted or fried potatoes and a lushious green salad.
9. Enjoy!

Keep the fat from the pot. Filter, stick in a sterilized jar and keep in the fridge. I am still using some that is over a year old.

Gosh I am starving now.