Go all out this with this lip-smacking Duck Leg Confit & Roasted Breast. It’s a little bit fancy and a whole heap of delicious. This dish pairs well with all our Tin Shed wines – Riesling, Rosé, Grenache and Shiraz – why not indulge a little...

Serves: 4

Prep Time: Overnight

Cooking Time: 5 hours

Pair with: Tin Shed Wines

INGREDIENTS

• 4 duck legs
• 2 duck breasts
• Rock salt
• 2 bay leaves
• 2 – 3 sprigs thyme
• 2 cloves garlic
• 6 – 8 white peppercorns
• Peel of 1/3 of an orange
• Sprinkle of nutmeg
• Duck fat
   

METHOD

Duck Leg Confit

Place a small amount of rock salt on legs & leave in fridge over night.

Next day, brush off excess salt & place all ingredients in an oven proof dish. Ensure enough duck fat to cover the legs.

Cover & bake in a low oven at 100°C – until soft (4-5 hours).

Roast Duck Breast

Score the fat of the duck breast, roast in a hot oven skin side down for 5 – 8 mins depending on breast size.

Remove from oven & rest on a rack for 5 mins.

To Serve

Serve with mash (potato or celeriac), roasted apple & summer veg.