Duck Confit

Serves 4-6 

For Duck:

• 4 duck legs

• 4 tbsp salt

• 1 tbsp sugar

• 2-3 sprigs of thyme - chopped

• 2-3 sprigs of rosemary - chopped

• 2 pints duck fat

For Duck Sauce:

• Juice of 2 oranges

• 1 cup fresh cranberries

• 1 inch knob of ginger - minced

• 1 tbsp soy sauce

• splash rice vinegar

• 1 tbsp sugar

• salt

To cure the duck:

Combine salt, sugar and herbs and sprinkle all over your duck legs. Place these on a tray or plate and cover tightly with plastic wrap. Refrigerate for 12-24 hours.  

To cook the duck:

Preheat oven to 225F. Melt your duck fat either on the stove or in the microwave. Rinse curing mixture from your duck legs and pat dry. Place these in a baking dish, and cover completely with the melted duck fat. Cover, and bake in your preheated oven until the bones are pulling from the duck legs - about 3.5 hours.

To make the duck sauce:

Combine all ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat to low and cook until the cranberries have broken down.