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Duck : Two ways (confit leg & thigh and roasted breast)

Recipe from: 12/9/2008 12:00:00 AM
Ingredients 3
Servings 4
Time 45


  • 2 Ducks around 1.8 to 2kg each
  • Coarse salt and pepper
  • 1 litre duck fat


De-bone the ducks and separate the breasts from the leg and thighs, trim away any pieces of excess fat but do not over-trim so that you expose the meat Place the pieces skin side up on a wax wrap lined tray and generously sprinkle with the salt and pepper. Set tray in refrigerator uncovered for 24 hours which will dry out the fatty skin somewhat.
For the confit:
Set the oven to 120 deg C and warm up the duck fat slightly, not too hot. Place the legs into a roasting dish, pour the duck fat over to cover the legs and place the pan in the oven covered with a lid or with foil. Cook for 2 ½ hours until the meat is very soft. Remove the ducks into a suitable container for storage and slowly pour the duck fat through a fine mesh strainer over the ducks, taking care near the end not to pour in the juice at the bottom of the pan which can distinctively be told apart from the oil. Refrigerate if not using shortly. This can be done ahead up to this point, in fact ducks can be stored in this way for at least 3 months, provided they are submerged in the duck fat. To finish, remove the excess fat and place into a very hot oven around 230 deg C in a roasting pan with a little chicken stock in the bottom to keep them moist and roast until the skin becomes crispy and brown.
For the breasts:
Over low to medium heat gently cook the breasts skin side down in a pan with a little duck fat until the fat starts to render, remove each breast and cut criss-cross pattern in the skin which will help render the fat quicker and continue cooking slowly until the skin is crispy and brown. You may need to remove some of the rendered fat from the pan if it begins to rise up above the skin and cook the meat which you don't want. Place the breasts meat side down in a pan with a little warm chicken stock and cook in a hot oven for a few minutes until the meat is pink.

Read more on: poultry  |  roast


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