Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Starters > Duck Leg Confit with Red Onion Jam

Duck Leg Confit with Red Onion Jam


COOKS:  IN 6 hours


2 Duck Legs
570ml Olive Oil
Zest of ½ Lime
Zest of ½ Orange
½ Cinnamon Stick
6 Cloves
1 tsp Five Spice
2 Cloves Garlic
Star Anise
1 tsp Caster Sugar
Juice of 1 orange
Red onion Jam

1 red onion
1 tbsp caster sugar
1 glass red wine
3-4 cardamom pods


Trim the knuckle off the Duck Legs and place them in a deep thick bottom saucepan. Cover with the spices, zests, juice and sugar then pour over the oil or ½ Goose Fat to Olive Oil.  

Place the saucepan onto the stove and bring to simmering point before covering with a lid and place and placing in a slow oven (approx 100°C) for about 6 hours.
Once cooked and the meat is falling off the bone it is now ready to serve or can be cooled and stored in the fridge until a latter date. Providing the duck is covered with oil it will keep for at least a month in the fridge.
To reheat the duck transfer to a clean saucepan and back into a hot oven to warm through. This can be done either in or out of the fat. Glaze the duck with a touch of honey upon serving.
For the red onion jam:

In a saucepan with a little olive oil, add a few cardamom pods and heat gently. Add the red onion and cook for 5 minutes before adding the sugar. Once the sugar has dissolved, cover the onions with red wine and leave on the heat until the liquid has reduced to a sticky glaze. Delicious served with the duck and again this will keep in the fridge for a few weeks.