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Duck confit
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Prep Time:
435 minutes
Cook Time:
130 minutes
Total Time:
565 minutes
An easy twist on a timeless French favorite.
Ingredients:
  • 10 juniper berries
  • 1 1/2 tsp black peppercorns
  • 20.00 ml thyme leaves
  • 6 allspice berries
  • 19.20 gm sea salt
  • 1/4 tsp coriander seeds
  • 3 garlic cloves, crushed
  • 4.50 gm sugar
  • 20.00 ml brandy
  • 4 duck Marylands (available from good poultry shops and Asian supermarkets)
Instructions:
  • Combine juniper berries, peppercorns, thyme, allspice, salt, and coriander in a mortar and pestle, grind into a powder. Stir in garlic, sugar, and brandy. Rub the duck with the marinade in a glass dish, cover with plastic wrap, and refrigerate overnight.
  • Preheat the oven to 150°C. Line a medium baking tray with foil. Arrange the duck pieces on the tray, prick with a skewer, then cover and seal with another sheet of foil. Roast in the oven for 2 hours.
  • Chill the roasted duck pieces in the refrigerator. You can store them for up to 5 days or freeze them. For longer storage, cover the cooked duck in a preserving jar with strained cooking fat and melted extra fat. Refrigerate for up to 3 months.
  • Crisp the duck in a non-stick frying pan for 5-6 minutes. Serve with quince preserve, add to warm salads, soups, and stews, mix in wild mushroom risotto, or serve with cornichons, onion marmalade, and toast.

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