Perfect Crispy Duck Confit | Quarantine Date Night | Pearl Brathwaite

PERFECT CRISPY DUCK CONFIT | QUARANTINE DATE NIGHT | Pearl Brathwaite #Confitduck is definitely my favourite way to eat and cook duck. The flavours are immensely rich and it feels like you are having a fine dining, mouthwatering experience in your own home. You will be surprised at how easy this is to make, all you need is some duck legs, aromatics, salt and an oven dish. Follow my recipe below and in this video to make your own #lockdown #datenight duck confit. Instagram:   / pearlbrathwaite   Ingredients: 2 Duck Legs Sea/Rock Salt 2 tbsp. sugar Orange Peelings Few sprigs of thyme Few sage leaves 1 tbsp. peppercorns Juniper Berries 1kg of duck/goose fat (depending on depth of oven/casserole dish you are using, but you want the duck to sit there comfortably). Method: Stage 1: Salt Cure This process should start up to a day or two days before you wish to eat the duck. Rinse the duck under warm water and pat dry with a kitchen towel. Scatter 1/4 of your salt cure and aromatics into the base of your container. Place the duck into the container, skin down. Pour over the salt and aromatics, making sure that you are pressing and rubbing the dry marinade into the duck. Cover the duck legs with a kitchen towel and cover the container. Place in the bottom of your fridge for up to 48 hours. Stage 2: Cooking and storing the duck Preheat oven to 130 degrees C. Peel away some of the aromatics from the duck and set aside for the confit (optional). Remove the duck legs from the marinade and rinse under cold water, alternatively you can brush the marinade away and pat dry ( I prefer to rinse, if you don’t rinse under the water, the duck can taste very salty after it is cooked). If your duck fat it solid, gently heat this on the stove on low heat. Pour your duck fat into your dutch oven/oven dish and submerge the duck legs into the fat. Add in you additional aromatics to the dish and cover with the lid or wrap in foil. Roast in the oven for 2.5 - 3 hours at 130 degrees. A skewer should run through the meat easily, if not, roast for another 15 minutes maximum. If you’re not eating right away: Allow to cool, pour the duck and the fat into a container and store in the fridge for up to a month. Stage 3: Crisping the duck To get the extra crisp on your duck: Option 1: Transfer the duck from the oven dish to an oven tray. Bake for 20 minutes at 180, or until crispy and golden brown. Option 2: Fry on a pan for at least 5 minutes on both side in total to get the nice crispy skin. I prefer option 1 because it ensures that the duck is heated at the same time and reach the same temperature. But if short on time, crisp away on the pan. You can serve your duck in various ways, but it pairs really well with the following; a red wine sauce, orange sauce, puy lentils, mashed potatoes, green salad or braised cabbage. If you've followed this recipe, I would love to see it on on instagram. Tag #pearletique or just comment below. Instagram:   / pearlbrathwaite   Don't forget to scroll up and subscribe!