Duck Confit Recipe
Slow-cooked duck leg served with seasonal vegetables.
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Ingredients
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Duck Confit
Seasonal Vegetables
Method
Duck Confit Preparation
- 1
Prepare the Duck
Rub the duck legs with salt and black pepper. Place them in a bowl, cover, and refrigerate for at least 12 hours or overnight to cure.
- 2
Rinse and Dry
After curing, rinse the duck legs under cold water to remove excess salt. Pat them dry with paper towels.
- 3
Cook the Duck
In a large, heavy-bottomed pot, melt the duck fat over low heat. Add the garlic cloves and thyme. Once melted, carefully place the duck legs in the pot, ensuring they are fully submerged in the fat.
- 4
Slow Cook
Cover the pot and cook on low heat for 2 to 3 hours until the meat is tender and falls off the bone.
- 5
Cool and Store
Once cooked, remove the duck legs from the pot and let them cool. Store in the refrigerator in the fat for up to a month.
Seasonal Vegetables Preparation
- 6
Prepare the Vegetables
Peel and slice the carrots into thin rounds. Cut the zucchini into half-moons and trim the asparagus.
- 7
- 8
Season the Vegetables
Season the sautéed vegetables with salt and black pepper to taste. Toss well to combine.
