Super simple to do and is a perfect winter dish.
Ingredients :
- 2 Duck Legs
- Appprox 750ml or up to 1L of Duck Fat. (In the butter aisle in the supermarket)
- Salt + Pepper
How to Make :
- Simmer the duck until the meat starts to fall off the bone. This will take about 90 minutes in the duck fat.
- keep the temperature of the fat below 110 degrees Celsius. you don’t want to deep-fry the duck, but slow cook it and turn it into confit.
- Season before and after cooking to taste.
- Serve with new potatoes and salad or some butter beans with Garlic and tomato puree. use some of the fat from the duck cooking to use with the beans or the potatoes.
