I had the intention on Sunday to try Thomas Keller’s recipe for duck leg confit from the book Ad Hoc At Home. But when I read the recipe it was like a two-day project, so I willsave that until later. I still wanted to make a confit though, so this is my own version. At turned out really good too!
I served it with simple yet wonderful compliments; roast new potatoes with thyme, crunchy tenderstem broccoli and dijonnaise with wholegrain mustard. I faked the sauce this time though, mixing Hellman’s with wholegrain Maille, but it is easily done to make your own mayonnaise.
Duck leg confit, serves 2
2 duck legs
300 ml goose fat
salt, black pepper
Season the legs. Place in an oven proof dish and cover the legs with the fat. Place in 125C oven for abour 3 hours. Turn the legs around a few times while cooking. Remove from the oven when the meat is tender. Place the legs in a clean dish and let them cool down. Refridgerate for an hour or over night. Place in 200C oven covered with tin foil to heat them up while serving. about 20 minutes in 200C. (Chilling the meat makes it even tender.)
Roasted new potatoes, serves 2
500 g new potatoes
mild oil
salt, black pepper
5 sprigs fresh thyme
Place the potatoes in an oven tray and pour over 1-2 tbsp of oil, mix to coat evenly. Season and add the thyme. Roast in the oven for 25-30 minutes in 200C.
Cheat dijonnaise, 2 portioner
150 ml hellman’s mayonnaise
1-2 tbsp wholegrain dijon mustard
Mix. Leave for a few minutes for the flavours to marry. Serve.
