Alive and Cooking

Duck Confit

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2 duck breasts
4 shallots
1 litre vegetable oil
6 pepper corn
4 bay leaves


Place your duck breasts into an ovenproof dish, sprinkle in the peppercorns, bay leaves and shallots then cover with the oil.
Pre-heat the oven to 100oc and cook the duck for 8 hours.
Remove from the oven slice the duck breast and serve with garnish of your choice (I used balsamic shallots, sweet potato gallette and honeyed carrots.)

Duck Confit