(Serves 5 pax)


1.8 kg Duck (leg)
500 g Duck fat from the same duck
200 g Garlic
10 g Bay leaf
20 g Thyme fresh
20 g Pepper corn(crushed)
40 g Salt
250 g Onion


  • Clean the duck legs from the excess fat and reserve the same in a pot.
  • Place the duck legs in a dish, skin down and sprinkle salt, pepper, thyme, bay leaf, and garlic. Cover it and let it rest for 12 hours.
  • Add little water to the fat and melt it on slow fire then pass it through a fine strainer.
  • After marinating, debone the legs and place them skin down in the fat, so they are fully covered (add some oil if you do not have enough duck fat).
  • Heat the fat and let the legs confit at 70-80°C until nice and tender.
  • Cut onions in brunoise and confit them separately in some duck fat.
  • Remove legs from fat and mash with a potato masher, add onions.
  • On an ice bath stir slowly the required fat till observing a nice paste consistency.
  • Once done, let it rest for some time in the refrigerator and serve on toast with fresh onion rings.

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