Duck confit plating

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 recent menu item at Pernoi, a Birmingham-based restaurant that opened in September, these crispy Confit Duck Legs pair well with a homemade Spice Cake.

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.

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?

Duck confit plating

Confit of duck with white bean puree, smoked hock and chorizo cassoulet with spiced orange sauce - on the menu for events at the Panorama Suite at the Adelaide Convention Centre.

Credit to @lukaszkielbasinski New dish on the menu: Duck breast / confit duck leg / carrots ⭐️ . Please take a moment to Like and Comment below and remember to check out and follow the original poster “Tag” @chefselection into your posts, they show up in our tagged section, we repost our favourites from there […]

Serves 2* INGREDIENTS For the ducks legs 2 duck legs Sea salt, to taste French Quatre Epices (Four Spice) mixture (recipe follows) For the Quatre Epices 2 tablespoons (30 ml) ground white pepper 1 tablespoon (15 ml) ground ginger 1 tablespoon (15 ml) ground nutmeg 1 tablespoon (15 ml) ground cloves DIRECTIONS Fill and preheat […]

crispy duck leg confit with morels and fava beans

Served with pok choi and beech mushrooms. If you want to serve this marmalade sauce with the duck confit it is a good idea to make a double quantity. It keeps for up to a week in a rigid plastic container in the fridge and it is also s good with roast pork or even chicken.

Duck confit with figs and stonefruits #TTDD

Duck confit is a Southwestern speciality that can be enjoyed all year round thanks to homemade preserves. It is an easy to cook recipe which required very few ingredients. A recipe inspired from Alain Ducasse recipes

Cook Time 45 minutes Servings 4 Ingredients 4 confit of duck legs ¼ cup port 6 small French shallots, halved 1 cup chicken stock ½ celeriac, cut into 4cm cubes 500ml milk Salt & pepper

Perfectly cooked duck breast is served with a rich and fruity blackcurrant sauce and potatoes sarladaises – a French dish of potatoes cooked in duck fat.

Making confit of duck is nowhere near as difficult as you might think, this confit of duck recipe has a few cheeky shortcuts to ensure no fuss in the kitchen, and extra wow-factor on the table.

Relish this savoury dish of Duck Confit with rich red wine reduction topped with Foie Gras and Truffle Jam.