Duck Leg Confit
Cooking Level: ★★★☆☆
4 duck legs
200g Himalayan pink salt
2 tsp tellicherry black peppercorns
2 sprigs of rosemary
3 tbsp earth bounty honey iron bark
1kg of duck fat
Chop the rosemary and mix with honey, salt and pepper.
Rub this mixture on and around the duck legs. Let it marinade for overnight.
Heat oven to 150°C. Brown the duck legs in a pan with some of the duck fat.
In an oven-proof pot add the duck leg and the rest of the duck fat.
Put the pot on the bottom of your oven and leave it inside for 3 hours until the meat is tender and nicely browned.
SOUTH STREAM TIPS
This is a very old technique which ensures a very moist product. Duck leg can be eaten hot right out of the oven with a nice salad or toast. Also, the legs can be left in the fridge covered with the oil for at least a week. The meat can be taken off the bone and can be used with fried noodles, fried rice or only mixed with some mayonnaise and herbs and spread on a piece of toast.