Confit Duck Leg Recipe

Cure the legs

Pat duck legs dry with paper towel. In a bowl combine coarse sea salt and crushed black peppercorns. Rub each leg thoroughly with the salt mixture, nestle 1–2 thyme sprigs and 1 smashed garlic clove under the skin or against the meat. Place legs skin-side up in a shallow dish, cover, and refrigerate 12–24 hours to cure.

Rinse and dry

After curing, remove legs from the fridge. Rinse off excess salt under cold water to avoid oversalting. Pat very dry with paper towels. Allow to sit at room temperature for 30 minutes while you preheat the oven to 120°C (250°F).

Slow cook in fat

Place legs skin-side down in an ovenproof heavy roasting pan or deep baking dish that fits them snugly. Add remaining thyme sprigs, the remaining smashed garlic, and pour warm duck fat over the legs until they are just submerged. Cover the pan tightly with foil or a lid. Transfer to the preheated oven and cook gently for 2.5–3 hours, until the meat is very tender and easily pulls away from the bone.

Cool and store (if making ahead)

Remove the pan from the oven and let cool in the fat to room temperature. For immediate plating, lift legs from fat and place on a rack to let excess fat drip off. If making ahead, transfer legs to jars and pour cooled fat over to cover; refrigerate up to 1 week. When ready to serve, remove legs from fat and allow to come to room temperature (about 30–45 minutes).

Crisp the skin

Preheat oven to 220°C (425°F) or heat a skillet over medium-high heat. Place legs skin-side down on a lined roasting pan or hot skillet and roast/sear for 8–12 minutes until skin is deeply golden and crisp. If using the oven, finish under the broiler for 2–3 minutes watching carefully. Let rest 5 minutes before serving.

While the legs are finishing, heat a large non-stick skillet over medium heat. Add butter; when it foams, add apple wedges in a single layer (work in batches if necessary). Sprinkle brown sugar and a pinch of salt over the apples. Cook undisturbed 3–4 minutes until bottoms are golden, then flip and cook another 2–3 minutes until tender and evenly caramelised. Add lemon juice and cinnamon, toss briefly to glaze, then remove from heat. Keep warm.

In a small saucepan or skillet set over medium heat, add 1 tsp butter or a splash of the reserved duck fat and gently sweat the chopped shallot until translucent (2–3 minutes). Add minced garlic and cook 30 seconds until fragrant.

Deglaze the pan with the white wine, scraping any browned bits, and reduce by half (about 2–3 minutes). Add red wine vinegar and reduce for another minute to meld flavors.

Pour in duck stock and bring to a simmer. Add the lightly crushed green peppercorns and simmer until the liquid reduces by about one-third (6–8 minutes) and begins to thicken slightly.

Stir in the heavy cream and continue to reduce gently for 2–3 minutes until the sauce is smooth and coats the back of a spoon. Remove from heat and whisk in the cold cubed butter a few pieces at a time to mount the sauce and create a glossy finish. Finish with Dijon mustard, salt and freshly ground black pepper to taste. Keep warm; reheat gently if necessary before serving.

Place one crisped duck leg on each warm plate. Spoon a generous ladle of green peppercorn & duck sauce alongside and over a portion of the leg. Arrange 3–4 caramelised apple wedges beside the duck.

Scatter chopped parsley and a few microgreens or watercress over the apples and around the duck for color and freshness. Serve immediately.