Name: L’Autre Saisons Confit Of Duck Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Duck legs; 2 tbs Kosher salt; 4 sprigs Fresh thyme; 4 cloves Garlic cloves; 1 tsp Black peppercorns; 2 leaves Bay leaves; 4 cups Duck fat

wine-braised short rib

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Indulge in our tender Confit of Duck, slow-cooked to perfection in its own rich, flavorful fat. Each bite reveals a succulent, melt-in-your-mouth texture, complemented by aromatic herbs and spices. Served with a side of roasted seasonal vegetables and a drizzle of balsamic reduction, this dish promises a delightful harmony of flavors that will transport your taste buds to the heart of French cuisine.

Rub the duck legs with kosher salt, ensuring they are evenly coated. Place them in a bowl, add thyme, crushed garlic, peppercorns, and bay leaves. Cover and refrigerate for at least 12 hours or overnight.

Season the Duck

After marinating, rinse the duck legs under cold water to remove excess salt and seasoning. Pat them dry with paper towels.

Rinse and Dry

Preheat Oven

In a large, oven-safe pot or Dutch oven, arrange the duck legs skin side down.

Arrange Duck Legs

Pour the duck fat over the duck legs until they are fully submerged.

Cover with Duck Fat

Place the pot in the oven and cook for about 2.5 to 3 hours, or until the duck is tender and the meat easily pulls away from the bone.

Cook in Oven

Remove the pot from the oven and let it cool slightly. Carefully transfer the duck legs to a container and pour the fat over them. Allow it to cool completely before sealing. The confit can be stored in the refrigerator for up to a month.

Cool and Store

Duck legs

Kosher salt

Fresh thyme

Garlic cloves

Black peppercorns

Bay leaves

Duck fat

Confit of Duck

Savor the exquisite flavors of our Entrecôte maître d’hôtel, featuring a perfectly grilled ribeye steak, drizzled with a rich herb and garlic butter that melts into the juicy meat. Served with a side of crispy golden fries and a fresh seasonal salad, this classic French dish promises a delightful culinary experience that will transport your taste buds to the heart of Paris.

Entrecôte maître d’hôtel

Steak de thon grillé

« Champagne » Salmon

Indulge in our exquisite Filet Mignon, expertly seared to perfection and complemented by a medley of rich wild mushrooms. Each tender bite melts in your mouth, while the earthy flavors of the mushrooms elevate this classic dish to new heights. Served with a velvety reduction that enhances its sumptuous taste, this culinary masterpiece is a must-try for any steak lover.

Filet Mignon with Wild Mushrooms

Indulge in the exquisite richness of our Duck Foie Gras, delicately prepared to melt in your mouth with every bite. This luxurious delicacy is complemented by a hint of sweetness, featuring a luscious fig compote and toasted brioche, creating a symphony of flavors that will elevate your dining experience to new heights. Perfectly paired with a glass of fine wine, this dish is a true celebration of gourmet elegance.

Duck Foie Gras

Slow cooked Lamb Shank

Make Confit Of Duck Recipe in just 3h . Indulge in our tender Confit of Duck, slow-cooked to perfection in its own rich, flavorful fat. Each bite reveals a succulent, melt-in-your-mouth texture, complemented by aromatic herbs and spices. Served with a side of roasted seasonal vegetables and a drizzle of balsamic reduction, this dish promises a delightful harmony of flavors that will transport your taste buds to the heart of French cuisine.

Confit Of Duck Recipe

Ingredients

Duck and Seasoning

Duck Fat

Method

Preparation