Free Range Chef

Duck Leg Confit
Makes around 600g

2 bay leaves
1tsp coriander seeds roasted and ground
Sprig of thyme
2 cloves garlic
2 star anise
1Tblsp ground black pepper
Orange zest
4 Tblsp Rock salt
600g Duck Legs
600g Duck Fat

Method:

Trim end of duck leg by running knife around the skin and scraping down the bone removing the knuckle.
Mix herbs and garlic, with spices orange and salt.
Coat duck legs with mix, cover and refrigerate over night. Or at least 12 hrs.
Heat oven to 160C
Wash marinate of the duck legs, pat dry.
Melt duck fat
Place duck in oven proof tray and pour over duck fat, the legs must be completely covered. Cover with foil.
Cook till tender, 2-3hrs until meat nearly falling of bone.
Cool duck in the oil drain well when ready to use.
Duck legs can be stored in Duck fat for a month. Can also freeze.