Duck Confit

Ingredients

• 1 duck
• 200 g sea salt
• 250 g duck fat
• 250 ml olive oil
• 4 sprigs Rosemary
• 2 tbsp honey
• 1 tsp black peppercorns
• 500 g shallots
• 6 slices whole grain bread (for serving)

Instructions

1. 1.

   Wash the duck, pat dry and cut into 6 parts: first separate the legs at the hip joint. Cut the tendons below the shank to the bone so the meat can contract during cooking. Slice the body along the breastbone and free the breast from the bone with a sharp knife, dividing it into two pieces. Snap off the wing tips with a kitchen cleaver. Cut each breast piece crosswise again (one with wing, one without).

2. 2.

   Peel the shallots. Place the duck parts in a pot, add the shallots and salt everything. Crush the peppercorns in a mortar. Remove needles from the rosemary. Add honey, rosemary needles and pepper, then mix well by hand. Cover and refrigerate overnight.

3. 3.

   The next day brown all duck parts skin side down in a little duck fat. Then add the shallots and sear briefly. Add the remaining duck fat and olive oil so all pieces are covered. Place the pot on the bottom of a preheated oven and braise at 200 °C (convection: 180 °C; gas: level 3) until the meat is tender and nicely browned, about 3 hours.

4. 4.

   For serving toast the bread and place it on plates. Arrange one piece of duck confit on each and add a few shallots.