Duck Confit with Green Salt
Brian starts the duck confit a week before, but you could go as early as a month prior to let it age in its own fat. The secret to this recipe is the green salt.
8-10 duck legs
5 cups duck fat
1/2 cup of green salt
for the green salt
makes about a cup
1 cup kosher salt
1/2 cup fresh parsley
2 tablespoons fresh thyme, chopped
fresh bay leaves
1. To make the green salt, blend all ingredients together in a blender. Season duck legs with green salt overnight.
2. The next day, place the duck fat and legs in a large saucepan over medium high heat. Simmer for about 30 minutes, until a fork plunges easily into the thigh. Transfer the legs into a sealable container and pour the duck fat overtop so that they are submerged. Cool, cover and keep in the fridge for up to a month.
3. When ready to use, remove legs from the fat and scrape off any excess. Place the legs in a large frying pan over medium heat. Let the duck legs brown on both sides, about 5 minutes on each side. Reserve the fat in the pan to cook the potatoes.
In summer months, up to around 85% of each dish is grown on the premises at De Kas in the Netherlands. Head Chef Bas Wiegel lends us a recipe he’s made recently – the cauliflower, garlic and kale are grown by De Kas.