Confit duck leg

Kohlrabi is a wonderful vegetable to roast, but it needs a little help because of its high water content, so I smother it with herb oil and aromatics. Leave out the anchovies to make this vegetarian

A classic French recipe for Duck Confit, or Confit de Canard, which are duck legs slowly cooked in duck fat until meltingly tender, and then pan fried until the skin is crispy and golden. Recipe with step-by-step photos.

Tony Tobin's Crisp Confit of Duck Leg, Shallot and Cassis Sauce! He serves it up with creamy mash and french beans! A dish to impress with!

This delicious duck confit recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Want to learn more about confit?

This delicious duck confit recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Want to learn more about confit?

2 Duck legs Coarse salt Duck fat or chicken fat (enough to submerge the duck legs) Rosemary Peppercorns 1 garlic bulb 200g White beans; soaked overnight 150g smoked bacon 1 Bouquet Garni; a bundle of thyme, bay leaf and parsley Chicken stock or vegetable stock (enough to cover the beans) Herbs for garnish (chives, parsley) Butter Lemon juice Salt Pepper Rapeseed oil

Duck Confit is a classic dish featuring tender, flavorful duck legs slowly cooked in duck fat. Scored and seasoned with a mix of spices, the legs are roasted until crispy. Perfect for a rich and savory meal, it's ideal for enjoying with fresh sides or as a filling in tacos.

crispy duck leg confit with morels and fava beans

The results are a traditional duck confit, cooked low and slow in it's own fat. Except, the method isn't traditional at all! It's made pretty simple using sous vide. Just season, cook, and finish off in the oven. The long cook in the sous vide bath inside an air tight sealed bag allows the duck fat to go nowhere except all over your duck and you're left with one tender and rich tasting duck leg.