Confit dug leg

This is an impressive main dish. The prep time is long, but the actual hands on cooking is under an hour (even if you make your own gnocchi).

Serves 2


  • 25g sea salt
  • 1/4 tsp cinnamon powder
  • 1/2 teaspoon of ground coriander seeds
  • 2 duck legs
  • 250g duck or goose fat
  • Bunch of thyme and rosemary
  • 2 bay leaves
  • 2 large kale leaves, stalks removed and discarded, torn into mouth sized chunks
  • 4 amaretti biscuits
  • 200g cooked sweet potato or pumpkin gnocchi


Combine the salt with cinnamon and coriander and rub all over the duck legs
Leave in the fridge to dry brine for 24 hours
Wash gently under cold running water, dry on a paper towel
Place the duck legs on top of the fresh herbs and the bay leaves in a tightly fitted baking tray
Melt the fat and pour over the duck legs (making sure they are submerged)
Bake at 150C for 2 and a half hours
Leave to cool in the fat
The duck legs can be kept in the fridge for up to a week, provided they are completely covered in the fat and cling film
To cook them, remove from the tray and fry in a little of the fat until golden and crispy brown (5 minutes)
Add the kale to the pan
Then place in an oven preheated to 200C for another 5 minutes, making sure the duck is piping hot
Serve the duck with gnocchi, kale and crushed amaretti biscuits