To prepare the confit duck legs, start by carefully rubbing the legs with salt and pepper, massaging the seasoning in thoroughly. Next, coat the duck legs evenly with herbs and chopped garlic before placing them in a small dish, covering them with cling film, and leaving them to rest in the fridge overnight.
The next step involves heating the duck fat in a heavy-based pan to around 100 degrees. The duck legs, along with garlic and herbs, are added to the pan, where the mixture is brought to the boil and the scum skimmed off the surface. It is then left to simmer gently over a low heat, with just a few bubbles, for around 90–100 minutes. To ensure the meat is ready, you can gently test a leg by lifting it with tongs or a slotted spoon and pressing the meat to feel if it is completely tender.
Once the duck legs have become tender and juicy, they are carefully removed and placed in a small container. The duck fat is then strained to remove any impurities, and it is carefully poured over the duck legs in the container so that they are completely covered in fat. Finally, the container is stored in the fridge, where the duck legs will keep for at least a month.
To achieve the perfect balance of juiciness and crispiness in your duck legs, start by taking them out of the fridge an hour before cooking. This ensures that the duck fat isn’t completely solid. Next, trim any excess fat from the legs and cut them in half at the joint to ensure even cooking.
Heat a frying pan with duck fat until a layer of about 1.5 cm forms.
Carefully place the duck legs in the pan and fry them until golden and crispy.
P.S. If you need a break from cooking over the Christmas holidays, you can always order smørrebrød from Aamanns Deli & Takeaway HERE
