Cheat’s Confit Duck Recipe

What you'll need:

• 1.5 litres quality chicken stock
• 1 large onion, cut into wedges
• 1 tsp thyme leaves
• ½ tsp black peppercorns
• 4 bay leaves
• 3 chopped garlic cloves
• 6 duck legs

Serves: 6

Time: 2 hours

Method

First

Heat all of the ingredients except the duck legs in a large saucepan, and bring to a good simmer. Nestle the duck legs in the liquid - you want them to be just about covered, so increase the volume of stock if you need to - cover, then cook on a gentle heat for an hour or so, until the meat is starting to fall from the bone.

Second

Allow the stock to cool until warm, and then remove the duck legs being careful not to pierce or break the skin. Place on a baking tray, season very generously with sea salt and heat your oven to 220C.

Third

Cook your duck legs for 35 minutes, until the skin is very crispy and golden. Serve with beans, green vegetables, or just with some crusty bread.

If you are looking for a deliciously perfect pairing, the Domaine De Marcoux Raisin De Loup NV would work so well. It’s a classic wine to have with a roast dinner - it loves deeply flavourful roasted meats and works well with typical French bistro dishes such as this confit duck!

There you have it -- an easy recipe for Duck Confit!

Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.

Next up: Take our Wine Palate Quiz and match your personal tastes to your top three wine types