Duck confit

Serves 4

Prep time: 10 mins + up to 24 hrs refrigeration Cook time: 1 ½ hrs + 15 mins crisping time

Confit

4 duck Marylands, approx. 250g each 4 sprigs fresh thyme, leaves only

Pinch of crushed bay leaf

4 sprigs fresh rosemary, leaves only 1 tsp ground allspice

15g salt per 500g duck flesh

500g (2 ½ cups) duck fat

1 cup (250ml) water

6 whole cloves garlic, slightly smashed 4 cloves

1 tbsp peppercorns

Stir-fried kale to serve

Duck fat potatoes

750g potatoes, peeled, cut into 3cm pieces 50g–100g duck fat (from above)

1. For the confit: Place the thighs in a ceramic or earthenware dish and sprinkle with a pinch each of thyme, bayleaf, rosemary and allspice. Rub the duck energetically with the herbs and salt. Cover with a clean cloth and refrigerate for at least 12 hours, preferably 24 hours or more.

2. To cook, remove the duck from the dish and shake off the excess of seasoning and wipe each piece with a clean cloth.

Melt the duck fat in a large pot with water, garlic, cloves and peppercorns. Once the fat is completely liquid, add the pieces of duck and simmer slowly for 1 ½ hours or until the juices of the duck run clear when pricked with a skewer. The flesh should be completely covered by fat during the entire cooking process. If necessary, weigh down with a plate and turn half-way. The flesh should be extremely soft. Lift the pieces of duck out of the pot and leave to cool on a plate.

3. Meanwhile for the potatoes: Pre-heat oven to 180ºC. Put potatoes in salted cold water and bring to the boil over high heat. Reduce to medium and simmer for 5 minutes. Put baking tray in oven with duck fat to heat. Drain potatoes, then return to the dry pan over the heat and shake to dry and roughen up the edges. Carefully place in hot baking tray, toss to coat with oil and roast until golden, approx. 45 minutes, turning halfway. Sprinkle with salt and serve.

4. 15 mins before potatoes are done, place the prepared duck in a baking dish with a little fat clinging to it. Put into oven with the garlic cloves until the skin is crisp.

5. Serve confit with stir-fried kale, broccoli rabe or cavolo nero, if desired.

Lyndey’s note: To store confit, strain the fat, place it back into the pot and cook very slowly, skimming off impurities, until it’s perfectly clear. Almost set half in stoneware jar, then put duck on top and cover with remaining fat.

Why this dish?

Duck and Pinot Noir are firm friends. Savoury, gamey flavours will always go with with Pinot’s fruit profile and silky texture.