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Confit Jerk Duck

Time3 Hours Serves4 CuisineAmerican
Confit Jerk Duck

Duck legs cured with bold jerk seasoning, herbs and garlic, then slow-cooked in duck fat until meltingly tender before being crisped up for the finish. Rich, spiced and deeply savoury, this is proper big-flavour cooking with serious payoff.

ingredients

  • 4 duck legs
  • 2–3 tbsp jerk seasoning
  • Sea salt, to taste
  • Black pepper, to taste
  • A few sprigs fresh thyme
  • A few sprigs fresh rosemary
  • 3–4 garlic cloves, sliced
  • 2–3 bay leaves
  • 1 tbsp black peppercorns
  • Duck fat, enough to fully cover the legs

Buy the items

Exodust Jerk Seasoning
Exodust Jerk Seasoning
200g £8.99
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Directions

  1. Pat the duck legs dry with kitchen paper. Rub generously with the jerk seasoning, sea salt and black pepper. Add the thyme, rosemary and sliced garlic, then place everything into an airtight container. Chill in the fridge for 24 hours, turning the legs occasionally.
  2. Preheat the oven to 140°C. Remove the duck legs from the marinade and pat dry.
  3. Place the duck legs into a cast iron casserole dish or deep ovenproof pan. Add the bay leaves and peppercorns, then pour over enough duck fat to fully cover the legs.
    Cook in the oven for 2½ hours, until the duck is very tender.
  4. At this stage, the duck can be cooled and stored in the fridge for up to 2 weeks, as long as it stays fully covered by the solidified duck fat.
  5. When ready to serve, remove the duck legs from the fat. Place them skin-side down in a hot frying pan and cook until the skin starts to colour and crisp.
  6. Transfer to a hot oven at 180°C for 25–30 minutes, until the skin is properly crisp and the duck is heated through.
  7. Serve hot, crisp and rich.

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