Matt Moran

Serving size: Serves 6
Cuisine type: Modern Australian
Special options: Kid friendly
Course: Lunch, Main
Favourite flavours: Saucy

Matt Moran's duck confit

INGREDIENTS

10 sprigs thyme, chopped
2 bay leaves
3 cloves garlic, roughly chopped
1 teaspoon whole black peppercorns
1 teaspoon juniper berries
200 g rock salt
1 kg duck legs
1 kg duck fat

METHOD

Pre heat the oven to 120°C.

Crush the herbs, garlic, peppercorns and juniper berries into a mortar and pestle then pour the mixture into a bowl with the rock salt. Mix together until combined. Massage the salt mixture all over the duck legs until covered then place in the refrigerator to marinate for 6 hours.

Remove the duck legs from the refrigerator and wash under running water to remove all of the salt. Pat them dry and place in a large saucepan. Cover the legs with the duck fat then place on the stove. Bring the fat to a simmer then cover with a lid. Place in the oven for 2 hours.

Remove from the oven and allow the legs to cool in the fat then place them in the refrigerator still covered.

When ready to serve, pre heat the oven to 180°C. Heat a little duck fat in a fry pan then place the legs into the pan skin side down. Cook them in the oven for 10 to 15 minutes or until the skin is crispy.

Serve the duck confit with green beans and roasted kipfler potatoes.