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Confit Duck legs with roast honey figs

By August 24, 2019 , ,

Confit duck legs are something I like to make in large batches and then either store in the fridge or freezer for a quick no fuss meal. They take a while to prepare and cook, but the preparation is simple enough. Duck naturally goes well with figs and I'm lucky to have a fig tree in my garden so nothing better than picking some lovely ripe figs for this dish. The addition of a little honey adds a little extra sweetness and the balsamic helps to cut through the richness of the fat from the duck. This would also make a great dinner party dish. 

2 duck legs
200g duck or goose fat (100g for each or if using non sous vide method 500g)
10 sprigs thyme
5 Sprigs rosemary
10 garlic clovesv
5 bay leaves
50g Salt

For the Figs
Allow 2 figs per person, make 2 slits on each side but not cutting all the way through
10ml balsamic
20ml honey
Pinch Maldon sea salt

You need to start this the day before
Take each duck leg and salt them all over, you may not need to use all the salt stated in the recipe, just enough to cover both sides of the duck leg
Place the duck in a bowl in the fridge overnight, salting helps draw the moisture out and helps preserve the leg

Next day - sous vide method
Clean off the excess salt and dry the duck leg
Place the duck leg with the fat, herbs and garlic in a plastic pouch and seal with a vacuum packer
Set your sous vide to 82 Celsius temp and cook for 8 hours
Once cooked, the duck legs can then be allowed to cool and will keep for about a month in the fridge 

Next day - Old school method
Melt the duck fat in a deep cast iron pot or heavy bottomed sauce pan and add the cleaned duck legs, herbs and garlic to the pan
Place in an oven 130c fan, 140c normal and cook for 3-4 hours.
Take the dish out of the oven and then allow the fat to cool and set
The duck legs can be placed in a sealed jar in the fat in the fridge until you want to use them at a later date and will keep for up to a month

Pre heat your oven to 200c or set your BBQ up for indirect cooking at 200c
Take the duck legs out of the fat, remove any herb sprigs and any excess fat
Place some of the duck fat in a heavy cast iron pan, allow the fat to melt over a gentle heat on the stove
Turn up the heat and place the duck legs in skin side down, crisp the skin quickly
Take the pan off the heat and add the figs, drizzle the figs with the honey and balsamic and sprinkle with the salt
Place the pan on the oven/BBQ and cook for 20 minutes
Serve with roasted new potatoes which you can make using the excess duck fat!

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