Duck Confit Recipe

Cure the duck

Pat duck legs dry. In a small bowl combine kosher salt and 1 tsp sugar. Rub the salt mixture evenly over the duck legs, including under the skin where possible. Tuck crushed garlic cloves, thyme sprigs and bay leaves between and under the legs. Place legs skin-side up in a single layer in a shallow container, cover, and refrigerate for 12–18 hours.

Rinse and dry

After curing, remove legs and rinse thoroughly under cold water to remove excess salt and aromatics. Pat completely dry with paper towels. Allow to sit at room temperature for 20–30 minutes while you prepare the fat.

Cook slowly in fat

Preheat oven to 225°F (110°C). Melt duck fat in a small Dutch oven or deep ovenproof pan until just warm. Place duck legs in the fat, skin-side down, in a single layer so they are fully submerged. Add peppercorns. Bring to a barely perceptible simmer on the stovetop, then cover and transfer to the oven. Slow-cook until meat is very tender and pulls easily from bone, 2.5–3 hours.

Cool and store

Remove from oven and allow to cool in the fat to room temperature (about 30–45 min). For immediate serving, you can proceed to finish in the pan. If storing, transfer legs to jars or a container and pour fat over to fully cover; refrigerate up to 1 month.

Crisp for service

When ready to serve, remove duck legs from fat and blot excess. Preheat a skillet over medium-high heat. Place legs skin-side down and press slightly to render and crisp the skin, 4–6 minutes until golden and crisp. Alternatively, broil skin-side up 3–5 minutes. Finish skin with a light sprinkle of sea salt flakes.

Place celery root and Yukon gold potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 15–20 minutes. Drain well.

Pass the cooked vegetables through a food mill or blend in a high-speed blender or food processor with the butter, heavy cream, and milk until smooth and velvety. If using a blender, pulse and scrape to avoid overworking. Season with remaining salt and white pepper to taste. Keep warm until plating; reheat gently if necessary, adding a splash more cream or milk to loosen.

Preheat oven to 400°F (200°C). Toss baby carrots, parsnips and turnips with olive oil, melted butter, honey, salt and black pepper on a sheet pan in a single layer.

Roast until vegetables are tender and lightly caramelized, about 20–25 minutes, turning once halfway through. Remove from oven and keep warm. Adjust seasoning if needed.

In a small sauté pan over medium heat, add the chopped shallot or pearl onions and a splash (1 tbs) of oil. Sauté until translucent, about 3–4 minutes.

Add the sugar and cook, stirring, until it dissolves and starts to caramelize lightly, 1–2 minutes. Carefully add the red wine vinegar and balsamic vinegar (it will steam). Reduce by half.

Add the stock and continue to reduce until syrupy and coating the back of a spoon, about 6–8 minutes. Off the heat, whisk in the cold cubed butter a little at a time to emulsify and give the sauce a glossy finish. Season with salt and pepper to taste. Keep warm.

Spoon a generous portion of celery root purée onto each plate, spreading slightly with the back of a spoon.

Arrange 1 duck leg per plate on top or beside the purée, skin-side up. Spoon a few roasted root vegetables around the leg.

Drizzle the gastrique sparingly around the duck and vegetables to add brightness and acidity. Finish with a sprinkle of sea salt flakes and scatter microgreens or chopped parsley for color.

Serve immediately while the duck skin is crisp and the purée is warm.