Duck Confit Recipe
Slow-cooked duck leg served with garlic potatoes.
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Ingredients
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Duck Confit
Garlic Potatoes
Method
Duck Confit
- 1
Prepare the Duck
In a bowl, combine the duck legs with kosher salt, black peppercorns, and crushed garlic. Rub the mixture evenly over the duck legs and let marinate in the refrigerator for at least 12 hours or overnight.
- 2
Rinse and Dry
After marinating, rinse the duck legs under cold water to remove excess salt and spices. Pat them dry with paper towels.
- 3
Cook the Duck
In a large, heavy-bottomed pot, melt the duck fat over low heat. Submerge the duck legs completely in the fat. Add thyme sprigs. Cook gently for about 2 to 3 hours, or until the duck is very tender and the meat easily pulls away from the bone.
- 4
Crisp the Skin
Once cooked, remove the duck legs from the fat and place them on a baking sheet. Preheat your oven broiler. Broil the duck legs for about 5-7 minutes or until the skin is crispy and golden.
Garlic Potatoes
- 5
Prepare the Potatoes
While the duck is cooking, bring a pot of salted water to a boil. Add the halved baby potatoes and cook for about 15 minutes or until fork-tender. Drain and set aside.
- 6
Sauté the Potatoes
In a large skillet, heat olive oil over medium heat. Add the cooked potatoes and sauté until they are golden brown, about 10 minutes.
- 7
- 8