Duck Confit Recipe
Tender duck leg slow-cooked in its own fat, served with seasonal sides.
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Ingredients
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Duck Confit Ingredients
Method
Cooking Directions
Prepare the Duck
Rub the duck legs with kosher salt, crushed black peppercorns, and one sprig of thyme each. Place in a dish, cover, and refrigerate for at least 24 hours to cure.
Rinse and Dry
After curing, rinse the duck legs under cold water to remove excess salt and spices. Pat dry with paper towels.
Slow Cook the Duck
In a large, heavy pot or Dutch oven, melt the duck fat over low heat. Add the duck legs, garlic cloves, remaining thyme, and bay leaves. Ensure the duck is completely submerged in fat. Cover and cook on low heat for 2 to 3 hours, until the duck is tender and can be easily pulled from the bone.
Crisp the Skin
Once cooked, preheat your oven to 400°F (200°C). Remove the duck legs from the fat and place them on a baking sheet. Roast in the oven for 15-20 minutes, or until the skin is crispy and golden brown.
Serve
Serve the duck confit with seasonal sides of your choice, such as roasted vegetables or a fresh salad.