The luxe category would not be complete without some confit. The
word “confit” means to preserve, specifically by rubbing the meat with salt,
then cooking and storing it in its own fat. Aside from serving its purpose as a
way of lengthening the shelf life of the meat, it is one of the most truly
decadent cooking methods; the process intensifies the flavor and results in a
silken texture to die for. Choose sturdy bread rolls for this sandwich that can
hold their own against the juicy duck.
Makes 4
INGREDIENTS
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
Mix the salt, garlic, and thyme leaves together.
Place the duck legs in a non-reactive dish, then add the salt mixture and rub
it well into the duck. Cover and refrigerate for 24– 36 hours.
Preheat the oven to 225°F (110°C) Gas ¼.
Brush or wipe the excess salt mixture from the duck and pat dry with
paper towels. Place the duck legs in a heavy casserole dish in which they will
fit snugly in a single layer. Warm the duck fat gently until melted, then pour
over the duck, covering it completely. Cover and cook in the oven for about 3
hours, until the meat is beginning to come away from the bone.
Remove from the oven, uncover, and let cool
until the duck fat is cool enough to strain into a container. Strain it through
cheesecloth (muslin) to remove any bits. The duck can now be served (see below)
or stored in the container, submerged in the duck fat. It will need to be
cooled completely, then kept in the refrigerator. It will keep for up to 1
month in the refrigerator (this recipe will make enough confit duck for about 4
rolls).
To assemble the sandwiches, shred the warm duck
meat (discarding the bones) and pile it into the rolls while still warm. Add
some watercress and serve.
