The origins of duck confit is as a preservation method, so some will say it will last 6 months to a year. This recipe is not intended as a preservation method, it is cooked at a much lower temperature for longer. This recipe is for good eating. Well seasoned, with great texture. So If you make this recipe, intend it to be eaten within a few weeks or frozen.

• 2 Duck legs
• 2 Tbsp diamond crystal kosher salt (you can also weigh your duck and add 1.5% the weight in salt)
• 1/2 tsp black peppercorns
• 1/2 tsp fennel seeds
• 1/2 tsp juniper berries
• 1/2 tsp coriander seed
• 5 sprigs thyme
• 1 fresh bay leaf

Special equipment needed

• Sous vide water circulator
• Vacuum seal machine with bags

1. To begin get your peppercorns, fennel seeds, coriander and juniper berries in a pan and place over medium low heat. Toast while swirling the pan constantly for almost 5 minutes or until the coriander and fennel has darkened slightly and everything is very aromatic. Remove and cool.
2. Place the spices on a cutting board and place a bit of parchment paper on top. I just use the bottom of a small pot to crush everything, it should be quite chunky. Add to the salt. Pick your thyme and throw it in the bowl, grab your bay leaf and crush it in-between your fingers then tear it into the bowl.
3. Grab your duck legs and lay them on a tray and sprinkle over your salt mixture evenly on all sides. Place in the fridge for 24 hours.
4. Next day give them a rinse under cold water to remove the spices.
5. Place into a vacuum seal bag with two tbsp duck fat and seal.
6. Place in to a water bath set to 155f/68c for 24 hours. Don’t forget to top off the water if you need to.
7. Remove and plunge into an ice bath to cool quickly then store in the fridge for up to a month or freeze for 4 months.

Cooking duck confit

There are a few ways to prepare duck confit and I’ll go over a few.

1. First method is to remove from the bag and give a quick wipe and place under the broiler (low, if your oven has the setting) for 7-8 minutes until the skin is crispy.
2. You can place the duck skin side down in a cold pan, place it over medium heat and render the skin this way. You will need to rotate and tilt the duck to get all of the skin. Then just flip it and kiss the underside to warm it through thoroughly. I will say I prefer the broiler method, it’s more consistent.
3. Remove the skin from the duck and pick the meat from the bone. You can then shred it coarsely or chop it very fine depending on your project. This is great for adding to soups, croquettes, ragu, pasta fillings, anywhere your creativity can take you.