Confit duck

This delicious duck confit recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Want to learn more about confit?

Recipe video above. A traditional recipe for Duck Confit from a French chef! Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection. This Duck Confit recipe is low-effort and DOESN'T require buckets of duck fat! Simple, yet a lusciously indulgent dish worthy of gracing restaurant tables. This might just be the ultimate dish for a low-stress dinner party or treating your loved ones!Recipe courtesy…

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, this duck confit is a low-stress showstopper.

Let me be clear from the start – French food freaks me out. Alarmingly sophisticated, I have always been wary of making it at home and, on the face of it at least, with good reason. Widely re…

Cook Time 45 minutes Servings 4 Ingredients 4 confit of duck legs ¼ cup port 6 small French shallots, halved 1 cup chicken stock ½ celeriac, cut into 4cm cubes 500ml milk Salt & pepper

This easy duck confit recipe is a quicker, healthier version of a French classic. Follow our recipe to impress friends with restaurant quality duck confit

Serves 2* INGREDIENTS For the ducks legs 2 duck legs Sea salt, to taste French Quatre Epices (Four Spice) mixture (recipe follows) For the Quatre Epices 2 tablespoons (30 ml) ground white pepper 1 tablespoon (15 ml) ground ginger 1 tablespoon (15 ml) ground nutmeg 1 tablespoon (15 ml) ground cloves DIRECTIONS Fill and preheat […]

A classic French recipe for Duck Confit, or Confit de Canard, which are duck legs slowly cooked in duck fat until meltingly tender, and then pan fried until the skin is crispy and golden. Recipe with step-by-step photos.

Rich, gently spiced confit duck meat encased in a rich hot water crust pastry doused with an intense soy, Shaoxing and sugar master stock – what's not to love? This recipe from Tom Anglesea showcases his love for Chinese cooking methods and flavours, and will prove a guaranteed hit at the dinner table.

Unconventional Valentine’s recipes for confit duck legs with herby roast kohlrabi, topped off with a fragrant coffee cream pud to give your evening a lift