CONFIT DUCK TACOS WITH CORN AND GIROLLE SALSA

epicure’s duck confit

• 2 duck legs

• 10g salt

• 12g brown sugar

• ½ tsp thyme leaves

• 3 garlic cloves, minced,

• 4 black peppercorns, cracked

• ½ tsp rosemary, chopped

• 400ml duck fat

} Trim the duck legs of excess fat. } Combine the salt, sugar, thyme, garlic, pepper and rosemary and mix until well incorporated. Pour the mixture over the duck legs and massage the cure into the flesh. Make sure that the flesh is evenly coated.

} Cure the legs for 1-2 days. Once done, rinse the cure off the duck legs and blot dry.

} Bring duck fat to a simmer (roughly 120°C), add in the duck legs and simmer for 3 hours.

Make sure the temperature stays constant.

} Remove from heat and allow the duck to cool in the fat until room temperature. Set aside.