Duck Confit Recipe
cooked, tender (& GF) crispy
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Ingredients
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Duck and Curing
Cooking Fat & Aromatics
Finishing (Crisping & Serving)
Method
Duck and Curing
- 1
Prepare and cure
Pat duck legs dry with paper towels. In a small bowl combine kosher salt, granulated sugar and freshly ground black pepper. Place legs skin-side up in a single layer in a shallow nonreactive dish. Sprinkle the salt-sugar-pepper mixture evenly over the skin and exposed meat, rubbing gently to coat. Scatter smashed garlic, thyme and rosemary sprigs over and under the legs. Cover tightly with plastic wrap and refrigerate for 12–24 hours (12 hours for a lighter cure, 24 for more pronounced seasoning).
- 2
Rinse and dry
After curing, remove duck legs from refrigerator. Rinse each leg under cold water to remove excess salt and herbs, turning to make sure all cure is washed off. Pat thoroughly dry with paper towels. Transfer to a rack set over a tray and refrigerate uncovered for 2–4 hours to dry the skin further (this helps achieve crispiness).
Cooking Fat & Aromatics
- 3
Preheat and arrange
Preheat oven to 225°F (105°C). Choose an oven-safe pot or baking dish large enough to hold the legs in a single snug layer. Place the duck legs skin-side down in the dish.
- 4
Add fat and aromatics
Pour the duck fat over the legs until the meat is fully submerged (use about 1 to 1.5 cups; you may need a little more depending on the vessel). Tuck bay leaves, whole peppercorns and optional orange zest among the legs.
- 5
Slow cook (confit)
Cover the dish tightly with a lid or foil and transfer to the preheated oven. Cook gently at 225°F (105°C) for 2.5–3 hours, or until the meat is very tender and pulls away easily from the bone when tested with a fork. Internal temperature will be around 165–175°F but tenderness is the true indicator.
- 6
Cool and store in fat (optional)
If not serving immediately, let the legs cool in the fat to room temperature, then refrigerate submerged in the fat in an airtight container. Properly stored, confit will keep for up to 2 weeks in the refrigerator. If you plan to crisp and serve within a few hours, you can proceed to finishing.
Finishing (Crisping & Serving)
- 7
Remove from fat and prepare for crisping
When ready to serve, remove the legs from the fat and gently wipe off excess fat with a paper towel (do not rinse). Season lightly with salt and freshly ground pepper to taste.
- 8
Crisp in oven or skillet
Two methods: - Oven method: Preheat oven to 425°F (220°C). Place legs skin-side up on a wire rack set over a baking sheet. Roast 15–25 minutes until skin is deeply golden and crisp. Watch closely so the skin does not burn. - Skillet method: Heat 1 tablespoon neutral oil in a heavy skillet over medium-high heat. Place legs skin-side down and press gently for even contact. Cook 4–6 minutes until fat renders and skin crisps, then flip and cook 2–3 minutes to warm the meat through. Transfer to a warm oven briefly if needed.
- 9
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