Duck Leg Confit Recipe
Duck Leg Confit with Ginger Turnip Jam, Beetroot and a Coriander Salad
Duck Leg Confit with Ginger Turnip Jam, Beetroot and a Coriander Salad
Many people are not confident cooking duck. If you don’t know how to prepare it properly, duck leg can be tough or even dry. But when cooked well, it is delicious.
I love this recipe as you get an amazing result without the feeling of excessive cooking times. It is a bit of a cheat confit in terms of time.
Together with the beetroot and coriander salad, this is a great low-carb meal.
Beetroot and a Coriander Salad
Ingredients for the Salad (Serves 2)
15 small beetroots
2 discs of feta
4 cups of coriander
1/2 cup of sundried tomatoes
3 tablespoons of sesame seeds
Orange and olive oil salad dressing.
How to Prepare the Salad
Cut the beetroots in quarters
Crumble the discs of feta
Roughly chop the coriander
Mix together with the sun-dried tomatoes and sesame seeds.
Duck Leg Confit
Ingredients for the Duck (serves 2)
2 tubs of duck fat
2 duck legs
Salt
Assembling the Dish
How to Prepare the Duck
Air dry the legs with salt in the fridge overnight.
Preheat the oven to 140 degrees.
Place the ducks in an ovenproof dish along with the duck fat.
Cook 2.5 hrs at 140 degrees.
Pan fry duck legs to crisp the skin once cooked.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
Dishing up and Finishing Touches
Spoon a generous serving of the salad onto a dinner plate.
Drizzle over some orange and olive oil salad dressing.
Arrange the duck leg on top.
Optional extra: Spoon some ginger and turnip jam over the duck.
Roasted Dad tip: Don’t throw the duck fat away! Strain the melted duck fat through a fine-mesh strainer and separate the fat from the duck juices. The separated, strained duck fat can be kept in a sterilised jar in the fridge or freezer.
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About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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I was invited to be on Expresso again, and cooked this irresistable lunch recipe with Carl Wastie! If you want to make it too, here is the recipe to make your own Rib, Slaw and Smokey Mayo Garlic Rolls.