Challenge yourself with this amazing recipe for duck confit.
In the kitchen:
- In a pestle and mortar place the bay leaf, salt and Herb de Provence then grind to a powder. Place the duck legs into a large drip tray and sprinkle over the herb mix.
- Allow to cure for up to 12 hours in a fridge, rotating after 5 hours. After this time, wash off the excess cure from the duck and pat dry.
At the barbecue:
- Set up your barbecue to a low-medium indirect heat, approx. 150°C. Place the Dutch oven into the GBS grate, add the duck fat and preheat for for 20 minutes. Slice the garlic bulb in half and place on the direct heat of the barbecue for 10 minutes until chard.
- Drop the duck legs carefully into the Dutch oven and add the garlic and bouquet garnet, making sure all the legs are covered with the fat and place the lid on. Cook for 1 ½ hours until the duck meat is soft and falling away from the bone. Remove the legs from the dutch oven and place into a container covered with the oil until needed.
- To finish off your duck or to reheat, preheat your barbecue to an indirect heat, approx. 220°C. Remove the fat from the duck and then place on a Grill Basket and cook for a further 15-20 minutes until the skin is crispy and it’s reheated all the way through.
Extra tip: You could always use any excess fat to make fabulous roast potatoes out of, to save wastage.