Confit duck leg
In my opinion there aren't many things in the world of food more flavoursome than a confit duck leg.
Ingredients
4 duck legs, trimmed
1/2 cup rock salt
1 kg duck fat, melted
2 bay leaves
3 sprigs thyme
1 tbsp black peppercorns
6 medium kipfler potatoes, boiled, peeled and sliced
Sea salt
Freshly ground white pepper
Method
Two days before serving, evenly sprinkle duck legs with salt and refrigerate overnight.
Next day, preheat oven to 140C. Wash salt from duck legs, pat dry. Place in a heavy-based saucepan, add duck fat, bay leaves, thyme and peppercorns. Slowly bring to a simmer then cover with baking paper and a lid.
Transfer to oven for about two hours or until duck legs are tender and starting to fall away from the bone.
Remove duck with a slotted spoon and put in a container. Strain duck fat and pour over. Allow to cool and refrigerate overnight.
Next day, preheat oven to 180C. Remove duck legs from fat, scraping off most of the excess fat with hands. Heat a non-stick baking tray in oven. When hot, add legs skin-side down. After 10 minutes, skin should be golden and crispy.
In a separate non-stick pan, heat 1/2 cup duck fat and fry seasoned potato slices on both sides until golden. Drain on paper before serving with duck legs and salad leaves.
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