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
- 1
Prepare the Duck
In a large bowl, mix together the salt, black peppercorns, and fresh thyme. Rub this mixture generously over the duck legs. Cover and refrigerate for at least 12 hours or overnight.
- 2
Rinse and Dry
After marinating, rinse the duck legs under cold water to remove excess salt. Pat dry with paper towels.
- 3
Cook the Duck
In a large, heavy-bottomed pot or Dutch oven, add the duck fat and garlic cloves. Heat over low heat until the fat is melted. Submerge the duck legs in the melted fat, ensuring they are fully covered. Add bay leaves. Cook on low heat for 2 to 3 hours or until the meat is tender and easily pulls away from the bone.
- 4
Crisp the Skin
Once cooked, carefully remove the duck legs from the fat and let them cool. To crisp the skin, preheat the oven to 400°F (200°C). Place the duck legs on a baking sheet and roast for 15-20 minutes, or until the skin is golden and crispy.
Seasonal Vegetables
- 5
Prepare the Vegetables
While the duck is cooking, peel and slice the carrots into thin rounds. Cut the zucchini into half-moons and trim the asparagus.
- 6
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the carrots and sauté for 5 minutes. Then add the zucchini and asparagus. Season with salt and black pepper. Cook for another 5-7 minutes, or until the vegetables are tender-crisp.