How To Cook Duck Confit with Sauerkraut

Name: How To Cook Duck Confit with Sauerkraut
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: 2 x free range duck legs; 2 x garlic cloves sliced thin; 12 x black peppercorns crushed; 2 x bay leaves; 2 x sprigs thyme; 2 x shallots thinly sliced; 30 grams sea salt crystals (must not be table salt); 400 ml duck or goose fat

15 mins
3 hours
medium

Recipe by

Jeff Baker

Ingredients

2 x free range duck legs
2 x garlic cloves sliced thin
12 x black peppercorns crushed
2 x bay leaves
2 x sprigs thyme
2 x shallots thinly sliced
30 grams sea salt crystals (must not be table salt)
400 ml duck or goose fat

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Method

Rub the duck legs with all the ingredients except the fat, place in a deep tray and cover with cling film.
Marinade and refrigerate overnight.
The next day the duck will be cured. Rub off the marinade, then rinse in cold water for a few seconds then pat dry.
Place in heavy bottomed pan and cover with the fat and a tight fitting lid.
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.
Cool in the fat and store chilled until required, up to a month in a sterile jar.
To crisp up carefully remove from the fat and place in a cool non-stick pan with an oven proof handle.
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: