Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Confit
Mango Marmalade
Method
Duck Confit Preparation
- 1
Prepare the Duck
In a bowl, combine the duck legs with salt, thyme, and crushed garlic cloves. Ensure the duck legs are well coated in the mixture.
- 2
Marinate
Cover the bowl with plastic wrap and marinate in the refrigerator for at least 24 hours, or up to 48 hours for deeper flavor.
- 3
Rinse and Dry
After marinating, rinse the duck legs under cold water to remove excess salt and garlic. Pat them dry with paper towels.
- 4
Cook in Duck Fat
In a large, heavy-bottomed pot, add the duck fat and heat it over medium-low heat until melted. Add the duck legs, ensuring they are fully submerged in the fat.
- 5
Slow Cook
Cook the duck legs on low heat for about 2 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- 6
Cool and Store
Once cooked, let the duck legs cool in the fat. You can store them in the refrigerator for up to a month, submerged in the fat.
Mango Marmalade Preparation
- 7
Prepare the Mangoes
Peel and chop the mangoes into small pieces, removing the pit.
- 8
- 9
Add Pectin
Once the mixture reaches a gentle boil, stir in the pectin. Continue cooking for an additional 5-10 minutes until the marmalade thickens.
- 10
Jar the Marmalade
Pour the hot marmalade into sterilized jars and seal them. Let them cool to room temperature before storing them in the refrigerator.