Recipe

Duck confit with pan-fried kipflers and pear and watercress salad

An exquisite duck confit with pan-fried kipflers and pear and watercress salad for special occasions. The simple and centuries old process of cooking duck in this way has changed very little.

  • 4 hrs cooking
  • Serves 6
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Ingredients

Duck confit with pan-fried kipflers and pear and watercress salad
  • 2 x 2kg ducks
  • 1 tablespoon coarse cooking salt
  • 2 clove garlic, sliced thinly
  • 1 dried bay leaf, crumbled
  • 2 sprigs fresh thyme
  • 2 teaspoon black peppercorns
  • 2 cup (500ml) olive oil, approximately
  • 750 gram kipfler potatoes, halved lengthways
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon white wine vinegar
  • 1 teaspoon white sugar
  • 1/4 cup (60ml) olive oil
  • 350 gram watercress, trimmed
  • 1 pear (330g), sliced thinly

Method

Duck confit with pan-fried kipflers and pear and watercress salad
  • 1
    Using sharp knife, cut marylands and breasts off ducks. Remove as much fat as possible from carcasses; reserve. Discard wings and carcasses.
  • 2
    Combine duck pieces, salt, garlic, bay leaf, thyme and peppercorns in medium bowl; cover, refrigerate until required.
  • 3
    Meanwhile, place reserved fat in large saucepan; cook, uncovered, over low heat, about 1 hour or until fat has melted. Strain mixture through fine sieve into large bowl; discard solids (you will have approximately 2 cups of duck fat).
  • 4
    Preheat oven to slow (150°C/120°C fan-forced).
  • 5
    Rinse duck pieces under cold water; pat dry with absorbent paper. Place duck pieces, in single layer, in large baking dish. Reserve 2 tablespoons of the fat; pour remaining fat over duck. Top up with olive oil, making sure duck is completely submerged. Cook, uncovered, in oven 2 hours.
  • 6
    Boil, steam or microwave potato until tender; drain. Heat reserved fat in large frying pan; cook potato, in batches, until browned. Cover to keep warm.
  • 7
    Meanwhile, make pear and watercress salad. Place mustard, vinegar, sugar and oil in screw-top jar; shake well. Place watercress, pear and dressing in large bowl; toss gently to combine.
  • 8
    Place duck in same large frying pan; cook, skin-side down, until skin is crisp.
  • 9
    Serve duck with potato and salad.

Notes

Duck carcasses and wings can be used to make stock. Cooked duck can be stored up to 1 month, completely covered in fat, in tightly sealed glass container, in the refrigerator. To reheat duck, remove from fat, wrap in foil and place in very slow oven (120°C/100°C fan-forced) for about 30 minutes.

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