Confit Duck Sandwich Recipe

Confit Duck Sandwich Recipe

Ingredients

Makes 4

• 1¾oz (50g) sea salt
• 3 garlic cloves, finely chopped
• about 2 tsp fresh thyme leaves, picked from the stalks
• 4 duck legs (about 2¼lb/1kg total weight)
• 1lb 10oz (750g) duck fat
• 4 sturdy bread rolls, split open
• watercress

Method

1. Mix the salt, garlic, and thyme leaves together
2. Place the duck legs in a non-reactive dish, then add the salt mixture and rub it wel into the duck
3. Cover and refrigerate for 24-36 hours
4. Preheat the oven to 225°F (110°C) Gas ¼
5. Brush or wipe the excess salt mixture from the duck and pat dry with paper towels
6. Place the duck legs in a heavy casserole dish in which they wil fit snugly in a single layer
7. Warm the duck fat gently until melted, then pour over the duck, covering it completely
8. Cover and cook in the oven for about 3 hours, until the meat is beginning to come away from the bone
9. Remove from the oven, uncover, and let cool until the duck fat is cool enough to strain into a container
10. Strain it through cheesecloth (muslin) to remove any bits
11. The duck can now be served (see below) or stored in the container, submerged in the duck fat
12. It wil need to be cooled completely, then kept in the refrigerator
13. It wil keep for up to 1 month in the refrigerator this recipe wil make enough confit duck for about 4 rol s
14. To assemble the sandwiches, shred the warm duck meat (discarding the bones) and pile it into the rol s while stil warm
15. Add some watercress and serve

Full List of Sandwich Recipes
Full List of Duck Recipes