Duck Confit Recipe
poached in duck fat, served with toast points with juniper berry sauce
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Ingredients
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Duck Confit Ingredients
Method
Duck Confit Directions
- 1
Prepare the Duck Legs
Rub the duck legs with salt, black peppercorns, thyme, and crushed garlic. Cover and refrigerate for 24 hours.
- 2
Cook the Duck Legs
Rinse the duck legs under cold water and pat dry. In a large pot, melt the duck fat over low heat. Add the duck legs, ensuring they are fully submerged. Simmer gently for about 2-3 hours until the meat is tender and falls off the bone.
- 3
Make the Juniper Berry Sauce
In a saucepan, combine juniper berries, sugar, red wine vinegar, and a splash of water. Bring to a boil and reduce heat to simmer until the sauce thickens slightly.
- 4
Serve
Remove the duck legs from the fat and let them drain. Serve warm with toast points and drizzle with juniper berry sauce.
