Crisped Duck Confit Recipe

Inspired by Aria

Time3h

Serves4

louisiana style dirty rice, scallions, duck jus

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Ingredients

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1
Prepare the Duck Confit
In a large pot, combine duck legs with duck fat, minced garlic, thyme, salt, and pepper. Ensure that the duck legs are fully submerged in fat.
2
Cook the Duck
Cook on low heat for about 2 to 3 hours until the meat is tender and falling off the bone. Allow to cool, then refrigerate overnight.
3
Crisp the Duck
Remove duck legs from the fat and pat dry. In a skillet, heat a small amount of duck fat over medium-high heat. Add duck legs skin-side down and crisp for about 5-7 minutes until golden brown.
4
Prepare the Dirty Rice
Cook Louisiana-style dirty rice according to package instructions and set aside.
5
Plate the Dish
Serve the crisped duck confit on a bed of dirty rice, topped with chopped scallions, and drizzled with duck jus.