Confit Organic Duck Leg
In the days before everyone had a fridge in their kitchen, meats were preserved and stored in a cool larder to be eaten throughout the winter. Along with salting, curing and smoking, confit was a popular means of preservation. It involved slowly braising meat in fat and then storing it, submerged in the same fat to create an air-tight seal that kept out bacteria. This recipe takes inspiration from the concept of confit to deliver a dish that's full of flavour and succulently tender.
Confit Organic Duck Leg
In the days before everyone had a fridge in their kitchen, meats were preserved and stored in a cool larder to be eaten throughout the winter. Along with salting, curing and smoking, confit was a popular means of preservation. It involved slowly braising meat in fat and then storing it, submerged in the same fat to create an air-tight seal that kept out bacteria. This recipe takes inspiration from the concept of confit to deliver a dish that's full of flavour and succulently tender.
- Serves: 4
- Prepare: 24 Hours
- Cook: 3 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC DUCK?
By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.
Ingredients
- 4 organic duck legs
- 180g ghee
- 100g pink himalayan salt
- 50g ground black pepper
Method
- Pat the duck legs dry and then season them generously with salt and pepper, rubbing it into all the nooks and crannies
- Transfer the legs to a shallow dish (you’re looking for a snug fit) and coat them generously with ghee, pouring it all over until they’re well covered. Sprinkle with a thick crust of salt and pepper
- Cover the dish with a layer of greaseproof paper and put it into the fridge for 24 hours to marinate
- When you’re ready to cook, heat the oven to 160°C fan, replace the greaseproof with a tight covering of foil and cook for 3 hours
- You’ll know the duck is cooked when its core temperature reaches 65°C and the meat falls easily away from the bone
- To finish, drain the duck legs on some kitchen paper before crisping the skin in a frying pan until it's well browned all over. Serve with dauphinoise potatoes and spiced red cabbage
Other recipe ideas
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Spiced Roast Duck with Oranges & Almonds
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC DUCK?
By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.
Frequently asked questions
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Duck is a healthy type of meat filled with vitamins, minerals and antioxidants. Its’ skin is very fatty but can removed, leaving a cut of meat that is comparable in fat and calories to a skinless chicken or turkey breast.
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Duck meat is tender, juicy, a little meaty, with a high level of fat. Duck meat has a meatier taste than chicken with a unique sweet and savoury flavour also. In comparison to turkey and chicken, duck does not have a lot of meat, yet retains a high level of nutrient. With its thick skin, this meat becomes quite crispy when cooked. It is the perfect bird meat for roasting because of its texture.
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For any meat or poultry to be labelled organic is must have been reared in accordance with set and governed organic welfare standards. High standards of animal husbandry and welfare are critical to us at The Organic Butchery. We believe that animals should live their lives in an environment that offers them the opportunity to follow their natural instincts. For ducks, that means growing in a free-range, sustainable system with access to water for swimming and grass for grazing. An active lifestyle and natural diet ensure the ducks we source are healthy, with strong immune systems. And that translates directly into high-welfare meat that tastes delicious.