Recipe: Duck Confit & Duck Butter on Toast (Wild Garlic Duck Butter)

by Simon Fernandez of ferdiesfoodlab

Confit duck is so simple to make it’s unbelievable! It’s also a way to preserve you duck so it will last longer. You can do the legs plain without any additional herbs and spices and flavour them later or you can let them infuse with flavours for the dish you have in mind!

I like to add a lot of garlic, onions and a little chilli to the mix. These slow roast to great tasting warm kind of soft reduction with beautiful savoury flavour. When mixed with a little cream and butter this makes a great alternative spread!

for confit duck legs

2 duck legs

3 onions

1 bulb garlic

2 chillies

big sprig of rosemary

250ml vegetable stock

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Brown off the duck legs in a frying pan seasoning them well.

Place all ingredients into an oven prof pot with a lid.

The stock should almost cover the duck.

Top up with a little olive oil and place the oven at 150C for 2-3hours

for duck butter

80g confit garlic and onion (from confit duck legs)

80g creme fraiche

80g butter (s)

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Bring to boil, or microwave in favourite high sided microwave proof container.

Blitz to a rich confit duck flavoured sauce.

It’s not quite puree when it’s warm but it sets into a luxurious spread.

Great on toast or for croutons.

This is also a great base for wild garlic & duck butter . . . next post!