Title: Duck Leg Confit
Categories: Entree Chef Poultry Blank
Yield: 4 Servings

80	g	Salt
2		Crushed bay leaves
1/2	ts	Ground peppercorns
1/2	ts	Ground coriander seeds
6		Trimmed duck Marylands
		(joined thigh and leg)
1 1/2		Litres rendered duck or
		Goose fat (can be bought
		Commercially)
3		Cloves garlic, peeled
2		Sprigs thyme

Mix together the salt, bay leaves, ground peppercorns, and coriander seeds. Rub this mixture evenly over the duck legs and place in a non- corrodible vessel. Cover and refrigerate for 1 to 1.1/2 days. Rinse the duck legs briefly in cold water and pat dry. Heat the duck fat in a heavy-based saucepan with the whole garlic cloves and thyme. When hot, immerse the duck legs into the fat, making sure the meat is completely covered. Simmer very gently for about 1 hour or until the legs are completely cooked through. Place the legs in a storage container, cover with the fat and set aside to cool, then refrigerate. The confit is best kept under fat for 3 weeks, but may be kept refrigerated for a couple of months.

To heat the confit: Remove the legs from the storage container, place in a baking tray with some of the fat and heat in a preheated 180'C oven for about 10 minutes, or until slightly golden and warmed through. The duck confit can also be lightly grilled or brushed lightly with oil and char-grilled. Mary Jane Hayward, Bar Paradiso Group, Sydney

To serve: place the duck confit on heated serving plates and serve with Leeks Vinaigrette and Fried Waxy Potatoes. Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue Jan'94

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