Confit Silver hill Duck Leg
With a winter smoked bacon cassoulet
Cooking Time:2+ Hours
Level of Difficulty:Intermediate
- 4 Silver hill duck legs
- 150g/51oz coarse sea salt, plus extra for serving
- freshly ground black pepper
- 1 head garlic, separated into cloves
- 8 sprigs fresh thyme
- 2 dried bay leaves, crumbled
- 4 tbsp brandy
- 700g/11lb 8oz duck or goose fat
- 300g/10oz dried haricot beans, soaked in cold water overnight
- 1 onion, studded with a few cloves
- 1 bouquet garni (2 bay leaves, a few sprigs each of thyme and flat leaf parsley and a 7.5cm/3in celery stick, tied together)
- 4 fat garlic cloves, finely chopped
- 4 sausages
- 4 Confit duck legs
- 350g/12oz Smoked Bacon Diced
- 2 tbsp goose or duck fat (or oil)
- 1 large onion, chopped roughly
- 1 large carrot, chopped roughly
- 2 celery sticks, chopped roughly
- 290ml/1 pint dry white wine
- 400g/14oz can chopped tomatoes
- 1 tbsp tomato purée
- 2 heaped tbsp fresh flat leaf parsley, chopped
- 1 heaped tbsp fresh thyme, chopped
- salt and pepper
- Marinade Duck Legs
- 1. Rub the duck legs with the sea salt, ground black pepper, crushed garlic clove, four sprigs of thyme and the bay leaves.
- 2. Put into a ceramic dish, skin side down, pour over the brandy, cover the dish & and leave to marinate in the fridge for 24 hours.
- Preheat the oven to 150C/300F/Gas 2.
- Scrape the marinade off the duck pieces.
- 1. Heat the duck fat in an ovenproof dish; add the duck, the remaining garlic cloves and the remaining thyme. Make sure that the duck is completely submerged in the melted fat.
- 2. Transfer the dish to the oven and bake for 3 hours, or until the meat is very tender and the fat in the skin is completely rendered.
- 3. Remove from the oven and allow cooling.
- 4. Strain half of the fat and bring to the boil in another pan, then pour into a clean ceramic dish large enough to hold the duck without it touching the sides. Leave to set in the fridge.
- 5. Once the duck is cool, place into the prepared ceramic dish and strain over the remainder of the melted fat and place into the fridge for 1-2 hours to set. (This can be stored in the fridge for up to one month.)
- 1. Drain and rinse the beans, tip into a large pan and cover generously with cold water. Bring to the boil and skim off the scum.
- 2. Add the onion, the bouquet garni, and half the garlic, the sausages.
- 3. Stir and cook on a low heat for a further 30 minutes.
- 4. When the beans are cooked, discard the onion and bouquet garni. Place the sausages to one side.
- 5. Add the tomatoes, tomato purée & herbs, season to taste.
- 6. Add 850ml/11pt water to the dish and bring to the boil. Stir, then lower the heat so the liquid is just simmering.
- 7. Peel off the sausage skins, slice the sausage meat thickly on the diagonal and add to the dish.
- 8. Give the Cassoulet a good stir. The consistency should be quite thick, but not stodgy. If you prefer it slightly runnier, add a little water. Taste and add more salt and pepper if necessary.
- 1. Preheat the oven to 200C/390F/Gas 6.
- 2. Scrape off the fat from the duck legs, then place into a roasting tray. Sprinkle over the coarse sea salt and roast in the oven for 40 minutes, or until the skin is crisp and golden-brown. Serve immediately.
- 3. Place a ladle of the Cassoulet into a deep bowl and place the crispy Confit duck leg on top, Garnish with some fresh greens.
- • The cassoulet can be served on its own with the Confit duck shredded and mixed through.
- • You add other types of meat to the cassoulet such as neck of lamb and pork belly
- • A tasty alternative is to put the cassoulet into a large casserole dish and top with breadcrumbs and then bake in the oven until the breadcrumbs are crispy and golden.