InDaily InDaily

Support independent Journalism Donate Subscribe
Support independent journalism

Eat | Drink | Explore

Duck leg confit for a festive feast

Eat | Drink | Explore

Comments Print article

Taking inspiration from Hank Shaw of Hunter, Angler, Gardener, Cook, Adelaide Central Market shop owner Riccardo Marino shares an Easter recipe idea featuring South Australian free-range duck.

Duck Leg Confit

1 Find a needle or a very pointy knife and prick the skin of the duck all over. This will allow the fat to seep out through the skin.

2 Salt your duck legs well. Let them rest at room temperature for 20 to 60 minutes.

3 Put a thin sheen of oil or melted duck fat on the bottom of a casserole dish. Put the duck legs in, skin side up. The legs should be a snug fit, but not overlapping each other.

4 Put the dish in the oven and turn it to 300F (150C). Do not pre-heat the oven.

5 After 90 minutes, check the duck. When the skin is starting to look crispy, turn up the heat to 375F (190C). Check after 15 minutes. You’re looking for a light golden brown.

6 Remove from the oven and let cool for 10-15 minutes before eating. Save the accumulated fat for cooking vegetables, other meats or for keeping the skin shiny. I strain the fat through cheesecloth, but you really only need to do this if you are saving the fat.

7 Serve with seasonal salad or greens.

Ricardo Marino is owner of Marino Meat and Food Store at Adelaide Central Market.


Make a comment View comment guidelines

Local News Matters

Media diversity is under threat in Australia – nowhere more so than in South Australia. The state needs more than one voice to guide it forward and you can help with a donation of any size to InDaily. Your contribution goes directly to helping our journalists uncover the facts. Please click below to help InDaily continue to uncover the facts.

Donate today
Powered by PressPatron


Show comments Hide comments
Will my comment be published? Read the guidelines.

More Eat | Drink | Explore stories

Loading next article