Duck Confit With Slow Roasted Garlic and a Fennel Pollen Twist

inmykitchenwithyou
19 hours ago
3 min read

French cuisine offers a warmth and richness that few dishes can match, and duck confit stands out as an epitome of comfort and indulgence. With its tender, flavourful meat and a crispy skin, this classic dish becomes even more memorable when infused with fennel pollen sea salt. This aromatic addition adds a unique twist that elevates each bite, making it a culinary experience worth trying.

Roasted duck legs with herbs on fries, garnished with yellow flowers. Pickles in a bowl. Blue-patterned plate on a wooden table.

Join me as we explore the delightful domain of Duck Confit With Slow Roasted Garlic and a Fennel Pollen Twist. We will cover essential ingredients, effective cooking techniques, and serving suggestions that maximize enjoyment.

The Allure of Confit Cooking

Confit is a cherished French cooking method that involves cooking meat slowly in its own fat. This technique not only yields tremendously tender meat but also locks in deep flavours. For instance, slow-roasting duck legs in duck fat can transform even less tender cuts into juicy masterpieces.

The beauty of this method is its versatility. Duck confit can be the star ingredient in various dishes or savoured solo, often accompanied by crispy potatoes or fresh vegetables.

Cooked duck legs and garlic bulbs in a white dish with broth, garnished with herbs. Set on a wooden surface, creating a rustic feel.

The Garlic Confit Magic

While your duck is cooking, it’s time to appreciate the confit garlic. The garlic cloves, slowly softening and caramelising in the duck fat, transform into a sweet and flavourful treat, whilst beautifully infusing your duck and the fat, which can be reserved for future delights, such as the crispiest duck fat roast potatoes. The garlic confit then becomes your bonus ingredient ready to use as a spread on toasted bread, in sauces, or tossed with roasted vegetables. For example, mixing it into mashed potatoes can elevate their flavour profile significantly.

A glass jar with a metal clasp contains green pickles, set on a wooden surface. The lid shows faint impressions of text. Warm lighting.

Fennel Pollen Sea Salt Twist

While the duck roasts, create your fennel pollen salt for added flavour. Use a mortar and pestle or spice grinder to crush fresh fennel flowers with Maldon Garlic Sea Salt. This combination delivers a slightly sweet and anise-like flavour that enhances the richness of the duck. Once ready, sprinkle it over the crispy duck confit for a finishing touch that takes the dish to the next level.

Glass bowl with herb-infused salt, adorned with yellow fennel flowers. Set on a wooden surface, creating a fresh, vibrant culinary scene.

Duck Confit With Slow Roasted Garlic and a Fennel Pollen Twist - The Recipe:

To make your own Duck & Garlic Confit with Fennel Pollen Sea Salt, gather these ingredients:

4 duck legs
500g (about 1lb 2oz) duck fat
1 whole head of garlic
4 whole black peppercorns
2 fresh bay leaves
1 sprig fresh rosemary
Salt and freshly ground black pepper
1/4 pack of Maldon Garlic Salt
10 to 15 fennel flowers, plus extra for garnish

These ingredients blend beautifully to create a dish that is both rich and comforting. The combination of salty duck fat, aromatic herbs, and sweet fennel gives this dish a flavour profile that’s sure to impress.

Method

Place the duck legs into a small but deep roasting tray and sprinkle with the salt. Sprinkle over the salt and pepper, then cover the tray with cling film and chill in the fridge overnight.

To make the confit duck, preheat the oven to 170C/150C Fan/Gas 3.

Melt the duck fat, the, add the duck fat, garlic, peppercorns and herbs to the roasting tray, ensuring the fat covers the duck. Cover with foil and cook in the oven for around 2 hours, until the meat is falling off the bone.

While the duck roasts, create your fennel pollen salt for added flavour. Use a mortar and pestle or spice grinder to crush fresh fennel flowers with Maldon Garlic Sea Salt. Set to one side. We will use this to season the duck before serving. Any remaining salt can be kept in a sealed jar for use in other dishes.

When your duck legs reach perfect tenderness, remove them from the pot and let them cool slightly. For crispy skin, place the duck legs on a baking tray and roast in a preheated oven at 200°C (400°F) for 15 to 20 minutes. This step ensures a crunchy texture that complements the tender meat beautifully.

Roasted duck legs with fries on a patterned plate, garnished with yellow herbs. The scene is warm and appetizing.

Final Thoughts

Duck confit pairs excellently with a variety of sides, but roasted potatoes are always a classic. You can use the remaining duck fat for roasting, resulting in golden, crispy potatoes that perfectly complement the dish.

Additionally, a simple green salad or a mix of seasonal roasted vegetables works well to balance the duck's richness. Serving a glass of red wine, such as Pinot Noir or Grenache, brings out the flavours beautifully.

Duck & Garlic Confit with a Twist of Fennel Pollen Sea Salt is a luxurious yet approachable dish that captures the essence of French cooking. The slow-roasting method ensures that the duck is tender and packed with flavour, while the garlic confit and fennel pollen elevate the dish beautifully.