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duck confit with sauerkraut cooked


duck leg on deep tray
  1. Rub the duck legs with all the ingredients except the fat, place in a deep tray and cover with cling film.
  2. Marinade and refrigerate overnight.
  3. The next day the duck will be cured. Rub off the marinade, then rinse in cold water for a few seconds then pat dry.
  4. Place in heavy bottomed pan and cover with the fat and a tight fitting lid.
  5. Bring to a simmer over a low heat then place into a preheated oven 110°c for approximately 3 hours until the meat is tender, it comes away from the bone without struggle.
  6. Cool in the fat and store chilled until required, up to a month in a sterile jar.
  7. To crisp up carefully remove from the fat and place in a cool non-stick pan with an oven proof handle.
  8. Place in preheated oven 210°c fan assisted or 230°c without fan for approximately 20 minutes until the skin is golden and crispy and the duck is hot all the way through.

to serve:

  • Serve with store bought Sauerkraut, fried potatoes and grain mustard.
duck confit with sauerkraut cooked