Crispy Duck Confit Recipe
Melted Leeks, Mustard, Thyme, Banyuls Jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Season the duck legs with salt, thyme, and crushed peppercorns. Place them in a bowl and let them marinate for at least 2 hours, preferably overnight.
- 2
Cook the Duck
Preheat the oven to 225°F (107°C). In a large oven-safe pot, melt the duck fat over medium heat. Add the duck legs skin-side down and cook for 5 minutes until the skin is golden. Turn the legs over, cover the pot, and transfer it to the preheated oven. Cook for 2 to 3 hours until the duck is tender and the meat easily pulls away from the bone.
- 3
Prepare the Leeks
While the duck is cooking, slice the leeks in half lengthwise and rinse them thoroughly. In a skillet, add a bit of duck fat and sauté the leeks over low heat for about 15 minutes until they are soft and melted. Season with a pinch of salt.
- 4
Make the Banyuls Jus
In a saucepan, combine the Banyuls vinegar and Dijon mustard. Bring to a simmer and reduce by half until it thickens slightly.
- 5
Crisp the Duck
Once the duck is cooked, remove it from the fat and place it skin-side up on a baking sheet. Broil in the oven for 5-10 minutes until the skin is crispy.
- 6
Plate the Dish
Serve the crispy duck confit on a bed of melted leeks, drizzle with Banyuls jus, and garnish with fresh thyme.
