Crispy Duck Confit (fisher Hill Farm) Recipe
Warm local freekeh salad with heirloom cherry tomatoes, zucchini, baby leeks & pistachios, plum sauce, cracklings *contains nuts*.
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
Freekeh Salad
Plum Sauce
Method
Duck Confit Preparation
- 1
Curing the Duck
Rub the duck legs with salt, thyme, and crushed garlic. Place in a dish and cover. Refrigerate for at least 24 hours.
- 2
Cooking the Duck
Preheat the oven to 200°F (95°C). Rinse the duck legs to remove the salt mixture. In a large ovenproof pot, cover the duck legs with duck fat. Cook in the oven for 4-6 hours until tender.
- 3
Crisping the Duck
Remove the duck legs from the fat and let them cool slightly. Heat a skillet over medium-high heat and sear the duck legs skin-side down until crisp, about 5-7 minutes.
Freekeh Salad Preparation
- 4
Cooking the Freekeh
In a saucepan, bring 2 cups of water to a boil. Add the freekeh, reduce heat, cover, and simmer for about 20-25 minutes until tender. Drain any excess water.
- 5
Mixing the Salad
In a large bowl, combine the cooked freekeh, cherry tomatoes, zucchini, baby leeks, and pistachios. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste. Toss gently.
Plum Sauce Preparation
- 6
Making the Plum Sauce
In a saucepan, combine plum puree, brown sugar, soy sauce, and rice vinegar. Simmer over low heat for 10-15 minutes until slightly thickened.
