Best duck in the world was a bold claim for the Silver Hill confit duck I bought yesterday. But twenty minutes in the oven later I was looking at two duck legs with crispy skin and succulent flesh.
Including duck fat was a nice touch. Smearing the fat over the two legs before roasting ensured a perfect result. I started with the legs skin side down and then turned them over for the last 5-10 minutes with the heat turned up a bit to crisp the skin.
Serve with blanched cavolo nero kale and mashed potatoes. A Beaujolais or Beaujolais Villages would be in my price range, but a Barolo would be a great match for the duck’s subtlety.
odespinner 