Slow cured duck legs cooked in their own fat and slowly cooked until tender and falling from the bone! They work wonderfully in this dish as a warm salad.


Serves 2


  • 2 x Large duck legs
  • 100g Rock salt
  • 1 tbsp. Black peppercorns – curshed
  • Duck fat or vegetable oil
  • 1 x Large orange – segmented
  • 150g Watercress – washed and drained
  • Olive oil


Pre heat the oven to 125°C, 105°C fan, Gas Mark ½.

To begin place the legs into a bowl and mix with the salt, herbs and peppercorns.

Cover and place in the fridge for at least 12 hours.

When you are ready to cook, remove the duck legs from the fridge, scrape off the herbs and salt, rinse under cold water and pat dry.

Place a large saucepan or casserole dish onto a low heat on the hob and melt the duck fat. Place the duck legs in and bring to a gentle simmer. The fat should cover the duck legs only just.

Cover with foil and place into the oven. Cook for 2½ to 3 hours until tender. Test if the meat is ready by piercing with a skewer, it should go through the meat easily or pull off the bone – if not return to the oven for another 15 mins and try again.

When they are ready, take out of the oven and allow to cool, take the legs out of the fat while still a little warm.

Mix the water cress with a small amount of olive oil and the orange segments.  Place onto a plate and serve with the warm duck leg.

The confit fat can be used several times until it becomes too salty so don’t discard.  Allow to cool and refrigerate until the next time.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.

Twitter @Chefgtownsend

Instagram- @chef.g.townsend