Hope you enjoy!
“I suppose you could say that Peploe’s is sort of an institution by now. We are in our 13th year of operating but we never really rest on our laurels… you can prepare this dish and refrigerate it for a few months. The dish goes back to a time where people didn’t have refrigerators and had to use their ingenuity to transport food when they were undertaking long journeys.
Preparation time: 30 hours
- 4 duck legs
- 1litre duck fat (or goose fat)
- 300g rock salt (maldon)
- 1/2 tsp. sugar
- 1/2 bulb garlic, ground
- 1 bay leaf
- 2 sprigs of rosemary, chopped
- Without the duck fat, mix all the ingredients together. Massage the duck legs with the salt mixture, place in an air tight container and refrigerate for 24 hours. Ensure you wear disposable gloves during this process. It may seem like it is a lot of salt but don¨t be afraid.
- The next day remove the duck legs from the container and scrape off as much of the salt mixture as possible.
- Melt the duck fat in a large pot and place the duck legs inside. Cook the duck legs on as low a temperature as possible for at least 3 hours. Try your best not to let the fat boil. You will know that the duck legs are ready when the meat is soft and pliable. Test the meat with a fork and your fingers.
- When ready, remove the pot from the heat and leave to cool. When cold, place the duck legs in an earthenware dish and cover with the fat it was cooked in. Ensure that you do not add the juices that have gathered underneath the layer of fat during cooking process.
- The dish can be kept in the fridge for up to 3 months as the fat seals the meat from the air. When you need to use it, take the whole dish out, melt it slowly on the gas, then place the duck legs on a baking tray in the oven at a 160 C for 20 minutes.
- The dish is delicious served with potatoes roasted in the duck fat.
They duck confit will really go with anything, even a spoonful of mustard and some gherkins will be ideal.
Or better still book your table at Peploe’s and let us cook for you!