Duck or Goose Confit

Ingredients:

4 Duck or Goose Legs

4 Duck or Goose Breasts

25 g/1 oz Rock Salt

2 tbsp Black Peppercorns, crushed

4 Bay Leaves

8 sprigs Fresh Thyme

6 Garlic Cloves, crushed

1.1 L/40 fl.oz. melted Duck or Goose Fat

Cooking Instructions:

Place all the ingredients apart from the fat in a large mixing bowl and mix well. Cover and place in the refrigerator for 24 hours, turning 2 or 3 times. After the marinating time, bring the fat to simmering point over a medium heat in a large saucepan. Add the duck to the pan, mix well and cook gently for 1-1/2 to 2 hours or until the meat is falling off the bone. Remove from the heat and leave to cool. Transfer the contents to airtight storage containers (glass jars, plastic boxes etc) fill almost to the top then cover with the lid, making sure the seal is airtight. Refrigerate for up to 4 months. When ready to use, remove the meat from the fat and use hot or cold.

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