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1 Wash the duck legs, pat dry and place in a deep dish. Mix together the ingredients for the dry brine. Rub the mixture all over the duck legs, cover with clingfilm and chill overnight.
2 The next day, preheat the oven to 90°C/gas ¼. Put the duck legs and dry brine into a deep heavy-based pot. For the confit oil, mix 1.5 litres vegetable oil with the salt, garlic and herbs. Pour over the duck legs, making sure that they are immersed. Place in the oven for 2½–3 hours until the duck is very tender, but not falling off the bone. Turn the legs halfway through cooking. Place on a warm plate.
3 For the mustard sauce, heat 1 tbsp of olive oil in a frying pan and cook the shallots and garlic until softened. Add the thyme and saute until crisp. Whisk in the remaining olive oil, wine vinegar, parsley and mustard. Set aside; keep warm.
4 Bring a saucepan of well-salted water to the boil. Add the potatoes and boil steadily until cooked through; test with a knife. Drain the potatoes and peel while still warm. Once cooled, cut into 5mm thick slices and season with salt.
5 Heat a little vegetable oil in a large non-stick frying pan. Add the duck legs, skin side down, and fry over a medium-high heat until the skin is crisp. Turn and fry for another 2–3 minutes. Remove and keep warm. Heat the butter in a frying pan and fry the potato slices until golden.
6 Arrange potato slices on each plate and place a duck leg on top. Spoon over the sauce, using the thyme as a garnish.
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