Duck Confit - Perfect for an elegant dinner party, and also easy and quick to prepare (see cooking suggestion below).
To prepare for the table, pick off the fat and jelly (keep the jelly for your sauce) fry, using the duck's own fat, skin-side down over a low heat for a few minutes and then turn over; this will render almost all of the fat from the duck legs. While the duck is being heated make your sauce - melt the jelly in a small saucepan and add a spoonful of creme fraiche or double cream; reduce until it coats the back of a spoon.
Place the pan with the legs under the grill (skin side up) until the skin is crisp; if you don't have a grill then fry the legs (skin side down) to crisp the skin.
Serve on a bed of Puy lentils or mashed potato and pour the sauce over. An alternative idea is to cook it then, when it is cool, shred the meat and add to an apple, sesame seed and mixed leaf salad.
Great Taste Awards 2020 - Judges' Notes
“...Utterly moist, tender and with just enough chew to keep your teeth busy! The salt level is spot on; it couldn't be better. The dry curing with the sea salt has made way for a buttery flesh which sings in your mouth and is completely fabulous...”
“...Duck with a beautifully soft texture, buttery and with plenty of flavour. The tenderness is commendable. The herbs and garlic come through but are not dominant - they play a part in the whole and add nuances to the duck meat...”
“...A very generous duck leg. The thigh is massive, very much the Chris Hoy of the duck world..!”
Capreolus Great Taste Awards 2020