With another duck season on at the moment, I’m guessing there’s a couple freezers in rural NZ full to the rim with ducks!
While cooking anything in fat over long periods is something I wouldn’t recommend often, it does have its place in the kitchen.
In the old days they would confit everything! it was the great way of cooking and then storing food before refrigeration. The fat that covered the meat after the cooking process would then form a protective barrier, stopping it from spoiling.
They would confit whole pigs, sheep and even cows in large pots the size of a bath then store them in the cellar downstairs for up to a year!
These days to confit a piece of meat is more gourmet. Its simply amazing as it slowly breaks down the meat whilst improving flavor and moisture.
You can keep the oil after its been used and reuse it over and over.
Enjoy!
Confit of Duck with White Beans & Sage
Notes: Shanks required little prep just a long cooking time. So choose smaller shanks as you may not be eating the big ones till Monday.
6 Duck Legs
5 tbspSea Salt
5 ClovesGarlic, crushed
1 tbsp Thyme, chopped
Olive oil to cover
Cracked Black Pepper
Mix together & leave in the fridge overnight.
Wipe off seasoning & dry.
To cook, place olive in large deep tray
Add duck legs, ensuring completely covering legs.
Cook in oven 2½-3 hours on 130.
Remove from oven & cool the legs in the oil.
White Beans & Sage
1kg White Beans
2 Carrots, chopped
2 Onions, chopped
2 Tomatoes, chopped
¼ cup Olive Oil
2 tbsp Flat Parsley, chopped
1 tbsp Sage, chopped
Smoked Meat Trimmings, like bacon
Soak beans overnight.
Rinse beans and cover with cold water.
Add all ingredients except sage and bring to simmer. Cook for 1 hour.
Before service add the sage.
To serve:
Heat confit duck leg. Skin side down in frypan.
Serve in a bowl with duck on top of beans.