Easy Confit duck with Asian cucumber slaw

Name: Easy Confit duck with Asian cucumber slaw
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: duck legs 4,Maldon salt 1T,bay or thyme leaves or sprigs 2,unsalted butter, melted 600g,Purple microherbs, to garnish ,For the Asian cucumber slaw: ,cucumber, thinly sliced ½,rice vinegar ¼cup,fish sauce 1t,sugar 2T,red chilli, finely chopped 1

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours

Ingredients

4 duck legs
1 T Maldon salt
2 bay or thyme leaves or sprigs
600 g unsalted butter, melted
Purple microherbs, to garnish

For the Asian cucumber slaw:

½ cucumber, thinly sliced
¼ cup rice vinegar
1 t fish sauce
2 T sugar
1 red chilli, finely chopped

Method

Preheat the oven to 150°C.

Rub the duck legs with the salt, then pack tightly into an ovenproof dish with the bay leaves or thyme. Pour over the melted butter.

Cook in the oven for 2 hours, or until the skin is golden and the meat is tender. Remove the duck from the melted butter and set aside.

Heat a pan over a high heat. Place the duck legs, skin side down, in the pan and crisp for 1 minute, then turn over and cook the other side. Serve with the Asian cucumber slaw and garnish with purple microherbs.

To make the Asian cucumber slaw, combine all the ingredients and set aside for 10 minutes.

See more recipes featuring duck here.

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