Contributed by: Chef Mark Godbeer
Feeds eight guests
8 x uncooked duck legs
4 tbsp kosher salt
4 x lemons zested and thinly sliced
9 x cloves garlic crushed
10 x sprigs fresh rosemary
10 x sprigs fresh thyme
10 x grapefruits peeled and segmented
2 x cups rendered duck fat
5 x oranges peeled and segmented
5 x blood oranges peeled and segmented
2 x cucumbers deseeded and peeled into strips
1 x red onion thinly sliced
1 x bunch micro chives
Season the duck legs with kosher salt on both sides. Place them in a large, resealable bag. Add the lemon zest and slices, garlic, rosemary and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
Preheat the oven to 93 degrees Celsius.
Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enamelled cast-iron or glass. Arrange the duck legs skin side down in the dish.
Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
Bake for six to seven hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place on a baking sheet.
Preheat oven to 140 degrees Celsius and cook duck legs for three hours.
Raise oven temp to 180 degrees Celsius and bake further for one hour until legs are crispy.
Arrange citrus segments, cucumber ribbons and red onions on a plate. Place confit on top, garnish with micro chives and serve.