Confit Duck Leg
- Handful coarse sea salt
- Handful cracked black peppercorns
- 4 Bay leaves, roughly torn
- 4 Garlic cloves, just squashed-skin on
- Handful thyme and rosemary sprigs, roughly torn
- 1 Star anise
- 4 Duck legs
- 100ml White wine
- A couple of days before you want to make the dish, scatter half the salt and pepper, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs skin-side up on top, then scatter the remaining salt, garlic, star anise and herbs over the duck. Cover the dish and refrigerate overnight.
- Pour the wine into a saucepan that will snugly fit the duck legs in a single layer.
- Brush the salt off the duck legs and place them skin-side down in the wine.
- Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering.
- After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
- The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp.
- If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
- To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the a crisp salad and some crusty bread.
Irish Hotel Barge Shannon Princess
Shannon Princess II, cruising the River Shannon between Athlone and Killaloe. Explore the lovely Irish countryside... not only the rich wildlife and spectacular scenery, but their myths and legends as well. Pass by ancient monasteries, prehistoric cities, forts and Celtic vilages, while floating along the tranquil Shannon river.
Shannon Princess accommodates up to 10 guests in 5 cabins which can be configured as either doubles or twins, as you prefer. Shannon Princess is available for private charters and individual cabin booking for shared charter weeks.
Read a recent blog post about the Shannon Princess and visit their website, too. Then contact Paradise Connections to start planning your barging vacation.
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Visit our website for more info on our barges and barging: www.BargeCharters.com