Confit duck leg platter with cranberry sauce
If you're looking for something other than turkey to serve around Christmas, this confit duck leg platter is just the thing. Although the name sounds intimidating, it's actually even easier than cooking a whole duck and the result is delicious. We like to serve ours with a tangy homemade cranberry sauce and a bed of greens.
Ingredients
Metric
Imperial
Confit duck legs
- 8 duck legs
- 2 tsp sea salt
- 1kg duck fat
- 6 garlic cloves, crushed
- 2 sprigs of thyme
- 1 bay leaf
Cranberry sauce
- 500g of cranberries
- 200g of caster sugar
- 1 unwaxed orange, zested and juiced
- 1 cinnamon stick
- 1 star anise
Garnish
- mixed salad leaves
- 1 unwaxed orange, sliced into segments
Method
Next, confit the duck. Preheat the oven to 130°C
Rinse the salt off the ducks and pat them dry
Place the duck legs in an ovenproof dish, just big enough to fit the legs in snugly. Cover the legs in duck fat, then add the garlic, thyme and bay leaf
- 1kg duck fat
- 6 garlic cloves, crushed
- 2 sprigs of thyme
- 1 bay leaf
Cook in the oven for 3 hours until tender
Remove the duck from the oven and turn the grill onto high (200°C)
Carefully remove the duck from the fat and lay the duck legs out on a tray under the grill until the skin is crisp
To make the cranberry sauce, simmer the cranberries, sugar, water, orange zest and juice, cinnamon and star anise for 10–15 minutes until thickened. Remove cinnamon and star anise before serving
- 500g of cranberries
- 200g of caster sugar
- 1 unwaxed orange, zested and juiced
- 1 cinnamon stick
- 1 star anise
To serve, arrange the duck legs on the salad greens, with cranberry sauce and the sliced orange on the side
- mixed salad leaves
- 1 unwaxed orange, sliced into segments
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