Glen Wilson

Recipe: confit duck a cure for winter blues

YOU'VE all heard of it - teams on many cooking shows do it, but have you actually tried to 'confit' (con-fee) yourself? This week we have chosen to showcase our beautiful confit duck recipe. The flavour and texture that you get from this cooking method is unbelievable. You can confit many things - it's the cooking term used for when food is cooked in grease, oil or sugar syrup at a low temperature for a longer period of time rather than deep frying. It's actually another way of preserving food.


Confit duck, radish and endive salad

INGREDIENTS: Confit duck -  

6 cumin seeds  

12 coriander seeds  

3 juniper berries  

50g flaky sea salt  

6 duck marylands  

1 small bunch thyme  

1 rosemary sprig  

1 garlic clove, sliced  

1 whole garlic bulb, halved  

500g duck fat, or enough to totally submerge the duck marylands  

2 bay leaves  

1 tsp black peppercorns.

Salad -

1 small bunch radishes, trimmed and thinly sliced  

2 endive, leaves removed  

½ bunch of shallots, sliced thin. Caper dressing -

4 tbs fresh lemon juice  

2 tbs salted baby capers, rinsed, chopped  

4 tsp extra virgin olive oil  

Pinch of caster sugar  

Pinch of white pepper.

METHOD: The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Crush them with a mortar and pestle with the juniper berries and the salt.

Rub the mixture over the duck then scatter with thyme, rosemary and sliced garlic and place in fridge for 24 hours, turning two or three times as they marinate.

The next day, heat oven to 150 degrees. Wipe the duck with kitchen paper and pat dry, but don't wash; scrape off the marinade. Put the duck in a casserole dish and cover entirely with melted duck fat. Add the bay leaves and peppercorns and cook for about 2.5 hours, or until the meat is almost falling away from the bone. Then remove the confit duck marylands from the fat.

Put an ovenproof frying pan on the stove until it is hot. Add the duck marylands, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crispy.

Place all your salad ingredients into a bowl. Then in a small bowl, combine all the dressing ingredients, mix well and season to taste. Dress salad at time of serving.

Serve crispy confit duck maryland with a generous side of dressed salad. Serves 4.

Dan and Steph Mulheron won My Kitchen Rules in 2013.

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