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Duck Confit with Beluga Lentils and Salad

Duck is always a favourite but not all of us know how to prepare! Here chef Michael Bremer of the Fullerton Hotel Singapore shares a recipe we can try at home!

SERVES 4

(Prep time: 12 to 24 hours in advance)

INGREDIENTS 

  • 20g kosher salt
  • 20g fresh thyme Enough goose or duck fat to submerge the duck legs entirely in pot
  • 10g rosemary
  • 6 cloves of garlic unpeeled and smashed
  • 2 tbsp sugar
  • 4 whole large duck legs with thighs attached
  • 1 tsp black peppercorn

METHOD

  1. Place salt in a bowl and blend with the sugar. Holding one duck leg at a time over the bowl, rub a generous amount of the salt-sugar mixture all over the leg, into the skin and flesh.
  2. In the bowl or another container, pack the salted legs on top of each other, layering them with the peppercorns, rosemary, and thyme. Sprinkle with any remaining salt mixture. Cover with plastic wrap and refrigerate for 12 to 24 hours.
  3. Unpack duck legs and rub off any excess salt and herbs with paper towels. Pat dry. Melt the fat in a deep heavy-bottomed pot just big enough to hold the legs covered entirely with melted fat.
  4. Add duck legs to the fat; it should be completely submerged. Simmer the duck very slowly for 1 1/4 to 1 1/2 hours, or until the meat browns, shrinks off the bone, and is very tender when pricked with the point of a knife. The fat should never exceed 100̊C while cooking.
  5. Remove from heat and let duck cool in the fat to room temperature. You can either eat the duck as it is or transfer it to a storage container, cover with the strained fat, and chill until ready to use.
  6. To serve, pull duck legs out of the fat, being careful not to pull out the bone and leave the meat behind. If you can’t get the piece out whole, you can let the fat come to room temperature, heat it in a microwave, or warm it in a water bath in a large pot on the stove. Scrape any excess fat off the meat.
  7. Heat a dry frying pan, preferably cast iron, over medium-high heat and place the leg in the pan, skin side down, to crisp up and heat through before serving, about 6 minutes.
  8. (Alternatively, you can brown and crisp the duck, skin side up, under a broiler for about 8 minutes.)  
  9. Serve with mashed potatoes or a side salad, if preferred.

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