Christmas Confit of Duck Legs
Duck legs are slow-cooked in coconut oil with spices, requiring little effort. Just before serving, dry fry the legs to crisp the skin. Delicious served with green vegetables and mashed potato.
Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
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Serves 6
6 duck legs
500ml coconut oil
2 small red chillies, halved and deseeded
6 sprigs thyme
6 black peppercorns, lightly crushed
3 garlic cloves, peeled
1 tsp sea salt
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Preparation Time: 12 minutes. Cooking Time: 3 hours 8 minutes.
1. Wipe the duck legs and place in an AGA Stainless Steel Shallow Casserole or a saucepan, which should be small enough to just accommodate the duck legs.
2. Spoon over the solid coconut oil and add the chillies, thyme, peppercorns, garlic and salt.
3. Heat the pan on the simmering plate, hotplate on simmering setting or induction on medium high until the oil has melted and just comes to the boil.
4. Simmer for 2 minutes and cover the pan.
5. Transfer pan to the oven. CAST OVEN: place on the floor grid set on the floor of the simmering oven. FAN OVEN: preheated to B1/120°C/250°F. Cook for 2-3 hours until the duck is tender.
6. Remove the duck legs to a kitchen paper lined tray, pat dry of oil.
7. Heat a frying pan on the boiling plate, hotplate on boiling setting or induction on high until hot, and dry fry the duck legs for a crispy skin.
