Duck Confit

Duck legs cured overnight in salt and herbs then slow-cooked submerged in their own fat until silky and rich.

Ingredients

• 700g fresh mussels
• 1 cup puff pastry
• a handful of minced garlic
• a pinch of cracked black peppercorns
• 2 tbsp unsalted butter
• 1 cup pearl onions, sliced
• a handful of fresh chervil, chopped
• lemon zest, for serving
• 400ml dry white wine
• 1 tsp herbes de Provence
• 200g celery stalks

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and herbes de Provence, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the bay leaves and pearl onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 2 hrs 30 mins.

7. 7

   Stir in the cognac, taste, and adjust the seasoning with salt and pepper as needed.

💡 Tips