Rich, slightly decadent and surprisingly easy to make Duck Confit. The garam masala and ginger add wonderful aroma to the duck.
It needs slow cooking, at low temperatures, otherwise it because tough and dry, so plan ahead to have plenty of time.
2 duck legs
1 table spoon sea salt
1 garlic clove, roughly peeled and the cloves separated
1 average knob of ginger, sliced
2 bay leaves
1 1/2 table spoon of whole Garam Masala
1 star anise, broken in pieces
1 table spoon whole pepper corns
3-5 table spoon of duck fat (optional)
1 cup of basami rice
Green and yellow beans, to taste
1. Pre-heat the oven to 250F
2. Place the duck legs skin down in a large pan, over medium heat. Add the salt. Cook until the legs are brown and begin to render fat. Reduce the heat and continue cooking for 15 minutes,
5. Add the ginger, garlic and spices to the duck legs. Once you start smelling the spices, transfer to a large dutch oven (or other lidded oven safe container). Add duck fat as needed to make sure the legs are swimming in fat.
6. Bake for 1 hour to 1h30, until fragrant and the meat is detaching easily from the bone.
While the duck is baking, rinse the basmati rice until the water runs off clear. Boil 2 cups of water, add the rice and turn the heat off. Cover and allow the rice to absorb the water for 30 minutes.