Chef’s recipe at home: Chef Ben’s Duck Leg Confit Recipe #StayHome #StaySafe

Instructions for Duck Leg Confit (Makes around 4, depending on size of Duck Legs)

1. Lightly trim the excess skin and feather off the Duck Legs, reserving the skin for duck fat. Pat, it dry with a dry towel
2. Skin side facing up, salt the skin with half of the salt and reserve the remaining for the meat area. Turn it the other way and salt the meat area. Sprinkle crushed pepper, thyme, bay leaves and allow it to marinate overnight
3. Next Day: On a low heat, heat up the duck fat in a pot
4. Wash off the marinate, pat dry and when the duck fat reaches 100-degree celcius, put the duck legs in
5. Simmer it for 3-4 hours, Stirring once every 30 minutes
6. Once you can penetrate a knife smoothly into the meat, the duck is done. Remove it carefully and put it in a bowl, cover with an aluminium foil to avoid oxidation and let it cool down if not consuming immediately
7. To store, you can vacuum pack it individually or store it in duck fat. Freezing it can last up to 6 months while chilling at 3 degrees celcius can last for up to 1 month.

Note: After cooking the duck legs, it is best to consume the next day for better flavours.

Instructions for White Beans Casserole

1. Soak white beans overnight or for a minimum of 6 hours.
2. Add salt to water (slightly salted will do), bring white beans to a boil for 1 hour and strain off.
3. Heat up duck fat in pot, sweat carrots, leeks and onions for 2 minutes to release flavours, add in minced garlic and further sweat for 2 minutes. Make sure not to brown the vegetables. Add in thyme and rosemary.
4. De-glaze white wine and cook it to a reduction sauce, Add in chicken stock.
5. Bring it to boil and simmer for at least 3 hours. Stirring occasionally.
6. Add Salt and Pepper to taste

To Assemble the Dish

1. Pan-fry the Duck Confit to give it a crisp on the skin.
2. Add chicken stock to a tray with depth, add the Duck Confit with the meat side facing down and bake it in an oven for 8 minutes to further crisp the skin. Note that chicken stock should not exceed the height of the meat to touch the skin.
3. In a pot, heat up the White Beans Casserole, add in the Duck gizzard, butter and chopped parsley. Add salt to taste.
4. When the Duck Confit is ready and out from the oven, place it on top of the White Bean Casserole and pour the remaining liquid on the tray to the dish.