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Duck leg confit for a festive feast

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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.

 

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