Duck Confit
Ingredients
- • 4 item duck legs
- • 100 g coarse salt
- • 10 g black peppercorns
- • 4 item bay leaves
- • 15 g fresh thyme
- • 4 cloves garlic
- • 750 ml duck fat
Instructions
- 1
Rinse the duck legs and pat them completely dry with paper towels.
- 2
In a bowl, mix the coarse salt with crushed peppercorns, crumbled bay leaves, thyme leaves, and minced garlic.
- 3
Rub the salt mixture generously all over the duck legs, ensuring they're well coated. Place in a dish, cover, and refrigerate for 24-48 hours.
- 4
After curing, rinse the duck legs thoroughly under cold water to remove all salt. Pat completely dry.
- 5
Preheat your oven to 200°F (95°C).
- 6
Place the duck legs in a heavy, oven-safe dish where they fit snugly in a single layer.
- 7
Melt the duck fat and pour it over the legs, ensuring they're completely submerged. Add more fat if needed.
- 8
Cover the dish tightly with foil and place in the oven for 2-2.5 hours, until the meat is tender and easily pulls away from the bone.
- 9
Carefully remove the duck legs from the fat and let them cool slightly.
- 10
For serving, heat a skillet over medium-high heat and sear the duck legs skin-side down for 3-4 minutes until crispy.
- 11
Serve immediately with traditional accompaniments like roasted potatoes and a simple salad.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This classic French technique transforms simple duck legs into silky, fall-off-the-bone perfection. Don't be intimidated by the process—most of the time is hands-off cooking, and the result is pure magic served with crispy potatoes and a simple salad."
