This time John Torode’s recipe. I still adore confit duck leg, everytime Florek suggests we eat out, I vote for Wine and Sausage, as theirs is superb. The only issue is they cock up their side dishes, dauphinoise are normally well undercooked and the whole plate costs almost £17. Two duck legs in Ocado are £4, a jar of duck fat is £3.65, the spices were waiting in the cupboard, the herbs in the garden, I therefore got busy. The day before I rubbed the legs with a marinade made of rock salt, toasted coriander and cumin seeds, thinly sliced garlic pieces, some rosemary and thyme. And left in the fridge till next day.

Rubbed off the marinade, did not wash it off as some recipes suggest. Covered the legs with duck fat, added 3 bay leaves and some peppercorns and cooked in the oven for over 2 hours, 140 degrees.  The smell from the oven was superb. Delia’s red cabbage alongside it, as well as Oluta’s dauphinoise- rich, garlicky, creamy, unhealthy and delicious. Massive way forward in cooking duck legs for me. 🙂