Confit of Duck
Dec 2nd, 2008 by Paul
With the left over duck pieces from my previous Duck with Pomegranate Juice Reduction dish I decided to make a confit of duck. I season the duck pieces with salt, thyme, coriander and garlic and left in the fridge for 24 hours to cure.
This was then cooked at 100 C for 10 hours overnight immersed in a pan of duck fat with shallots, garlic shoots and lemon pieces. New potatoes and Sweet potato were then roasted in the duck fat while the duck was seared under the grill.
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