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
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
Time: 2 hours
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.
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.
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!
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