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Neil Perry

Slow Cooked Duck


Serves 6

Ingredients

  • 6 Ducks thigh and leg
  • 3 sprigs Thyme
  • 1 Lemon Zest removed into strips
  • 1 orange Zest removed into strips
  • 6 Garlic Cloves lightly crushed
  • 3 star anise
  • Salt
  • 500 ml duck fat

Method

  1. Prepare duck portions by removing each thigh-bone, then just below the
  2. knuckle end of each leg – this allows the meat to shrink down during cooking.
  3. Place portions in a shallow dish with thyme, lemon and orange zest, garlic, star anise and a generous amount of salt.
  4. Rub mixture well over portions, then cover and refrigerate for 24 hours.
  5. Preheat oven to 150 C. Heat fat or oil in saucepan until quite hot, pour over duck then place dish in oven and slow–cook for 2-3 hours or until tender.
  6. Cool, then store duck in a clean container covered with the cooking fat to seal and preserve it.
  7. To serve, preheat oven to 180C.
  8. Remove duck from fat and place in oven until warm, then place under a preheated hot grill just prior to serving to crisp the skin.
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