Easy ‘faux’ confit duck

‘Faux’ confit duck

Easy ‘faux’ duck confit

Easy ‘faux’ duck confit >> duck leg slow roasted with ginger, onion & whole garlic + sherry, orange & hoisin sauce I love making confit duck legs but when you need a quick dinner for the kids or have seen duck legs on offer that day at the super market, the process of curing the duck legs for 24 hrs beforehand just isn’t possible.

Using this recipe, you can achieve the delicious flavour of confit duck (albeit without the super soft texture) in under 2 hrs.

1. Take duck legs and season with salt, pepper & Chinese five spice
2. Put duck legs into roasting tin and pack in with three chopped onions, a whole garlic (top chopped off), lemon quarters, ginger slices & a few bay leaves in-between the duck legs
3. Cook in oven at 140 degrees for 2 hrs - the fat should render out of duck leg and skin go crispy whilst lemon, onion & garlic are ‘confit’ in the duck fat released

For a quick sauce, pour the duck fat out of pan (but keep it for other cooking as it’s delicious) and deglaze the pan with a splash of sherry, squeeze the juice of a whole orange, add two of the confit garlic cloves plus a tablespoon of hoisin sauce.

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