Soy Ginger and Garlic Duck Confit
Serves
4
Ingredients
4 x Duck legs
1 x Pureety Soy Ginger and Garlic Sachet
1 litre x Vegetable oil
150gm x Sea salt
75gm x Chinese five spice powder
Preparation
Start by trimming the duck legs of any excess fat and place them on a plastic tray.
In a bowl combine the sea salt and Chinese five spice and then generously pack handfuls all over the duck legs, making sure each part is covered.
Cover with clingfilm and leave in a fridge overnight.
Cooking Method
To cook the legs, wash off any excess sea salt under a cold tap the next day and place in a thick bottomed pan.
Cover the legs with the vegetable oil and simmer over a low heat for about 90 minutes.
Meanwhile in a small saucepan, gently heat up the contents of the Pureety Soy Ginger and Garlic sachet and then set to one side.
When the leg meat appears to be falling from the bones means that the legs are cooked and they can be removed from the pan.
Once the duck legs have been remove from the pan the soy ginger and garlic sauce in the sauce pan should be liberally brushed all over the duck legs with a pastry brush.
These tasty duck legs are excellent served with boiled egg noodles and green beans for a delicious meal.
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