Duck confit with Redcurrant Sauce

Step 1

Fork the duck legs all over, sprinkle over the salt and place in a roasting dish.

Step 2

Cover with foil and roast 1450C/300F/Gas3 for 2 hours

Step 3

Drain the duck, retaining the fat and cooking juices separately. Season and place in the oven 200C/400F/Gas 6 while you make the sauce.

Step 4

Heat 1 tbsp of the retained duck fat in a frying pan and soften the shallots for 2-3 minutes.

Step 5

Add the wine and reduce by about half before adding the redcurrant jelly, along with the reserved juices.

Step 6

Season to taste and allow to bubble to required consistency.

Step 7

Allow the duck to rest for a few moments and serve with the sauce on the side.