Duck Confit with Potato Puree and Charred Shallots

For the Duck Confit 

• 150g coarse sea salt 
• ½ tsp coriander seeds 
• ½ tsp green peppercorns 
• 1 fresh bay leaf 
• 1 sprig of rosemary 
• 5g thyme stalks 
• 1 cinnamon stick 
• 1 star anise 
• 8 free-range duck legs (1.8kg) 
• Peel of 1 orange or Clemengold 
• 2 kg duck fat (melted) 
• 1 garlic head, cut in half 
• 5g thyme 
• 2 sprigs rosemary 
• 1 bay leaf 

For the Potato Puree 

• 1.5kg potatoes (mashed) 
• 400g coarse sea salt 
• 250ml pouring or whipping cream 
• 50g salted butter 
• 2 cloves of garlic 
• 5g thyme 

For the Charred Shallots 

• 4 shallots, halved with skin on 

To make the Duck Confit: Mix salt, spices and herbs in a pestle and mortar until fragrant. Arrange duck legs in a single layer on a flat tray and sprinkle over salt and citrus peel. Rub the salt mixture over the duck legs. Cover with cling film and refrigerate for 12 hours. 

Remove all the salt from the duck legs using a clean cloth or paper towel. Preheat the oven to 120°C/Fan 100°C/Gas Mark 1-2. Arrange duck legs in a Le Creuset Cast Iron 31cm Signature Oval Casserole with thyme stalks, bay leaf, rosemary, and the halved garlic head. Pour duck fat over the legs. Heat on medium until the fat warms, then transfer to the oven and cook for 3-3 ½ hours.  

Remove the duck legs from the oven. Allow the duck fat to cool, then strain through a sieve and store it in an airtight container in the fridge. Discard the herbs and garlic. Cover the duck legs and store in the fridge.  

To make the Potato Puree: Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Place salt on a flat baking tray. Lay potatoes in a single layer on top of salt and bake for 90 minutes. Once cooked through, remove from oven and immediately cut the potatoes in half and scoop out the cooked flesh and mash it until smooth. Cover and set aside. In a small saucepan, combine cream with garlic and thyme. Bring to a simmer for 5 minutes, then strain and set it aside. Combine potato and cream mixture in a saucepan, heat until smooth and creamy. 

To make the Charred Shallots: Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Place shallots flesh side down in olive oil and fry until golden for about 5 minutes over medium heat. Place in oven and cook for 5-10 minutes until soft and cooked through. 

To reheat duck legs, heat a teaspoon of duck fat in a toughened non-stick pan. Place legs skin side down, allowing skin to crisp. Then turn and heat flesh side for about 5 minutes.  

Cook’s Notes: 

The duck fat can be strained, stored in an airtight container or jar and refrigerated to be used two more rounds of confit.