Duck Leg Confit and Roasted Breast

Duck Leg Confit & Roasted Breast

Serves: 4
Prep Time: Overnight
Cooking Time: 5

Clarkey’s gone all out this festive season ahead 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 – we are spoilt for choice!

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.

More Recipes Here

"
Sangria Cocktail

Sangria Cocktail

With freshly cut strawberries, blueberries, orange and apple, this sangria is spicy, flavoursome and textural, making it the perfect addition to your Christmas drinks list!

BBQ Lamb Chops & Tarragon Bread Salsa

Clarkey’s done it again. He’s made another big call. This time, he reckons our yet-to-be-released Melting Pot Shiraz will taste amazing with this bold salsa and a juicy barbequed lamb chop! But he was right last time, so we think we can trust his judgement. Good on ya, Clarkey!

Pin It on Pinterest