Easy Duck Confit and Rhubarb Compote
- Preparation Time: 10 mins
- Serves: 4
- Cooking Time: 180 mins
- Ready Time: 190 mins
- Difficulty: Easy
4 Gourmet Direct Duck Legs
½ Cup Flaky Sea Salt
3 Star Anise crushed
6 Sprigs fresh or dried Thyme
12 slices Lemon rind
Combine all but the duck in a mortar and pestle and crush together to blend.
Pat Duck dry and place in dish large enough to just fit. Sprinkle salt mixture over the Duck. Cover and refrigerate overnight or at least 6 hours.
Preheat the oven to 180°C.
500mls Chicken Stock
5oogms Duck Fat
Wash the Duck under cold tap and pat dry and replace in clean dish. Discard all salt but replace the thyme and lemon rind and star anise with the Duck legs.
Melt the Duck fat and stock in a pot and pour over the Duck to cover.
Bake for 2 1/2 hours then remove from the oven. Take the Duck legs out of the liquid and drain. Replace in the oven skin side up to crisp the skin.
Serve with home-made Slaw dressed with Red Wine Vinaigrette and potato mash.
Serve Rhubarb compote on the side.
500gms Rhubarb chopped.
2 Tbsp Brown Sugar
Combine and bake for 20 minutes alongside the Duck. (But in a separate dish!) Easy.