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 Preparation
- 1
Prepare the Duck Legs
Season the duck legs with salt and black pepper. Place them in a bowl and add the crushed garlic cloves, thyme, and bay leaves. Cover and marinate in the refrigerator for at least 12 hours, or overnight for best results.
- 2
Cook the Duck Legs
Preheat your oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt and herbs, then pat them dry with paper towels. In a large oven-safe pot or Dutch oven, melt the duck fat over medium heat. Once melted, add the duck legs, ensuring they are fully submerged. Cover and transfer to the oven. Cook for 2 to 3 hours, until the meat is tender and easily pulls away from the bone.
- 3
Crisp the Duck Skin
Once cooked, remove the duck legs from the fat and place them on a baking sheet. Preheat your broiler. Broil the duck legs for about 5-7 minutes, or until the skin is crispy and golden. Keep an eye on them to prevent burning.
Seasonal Vegetables Preparation
- 4
Prepare the Vegetables
Peel and chop the carrots and parsnips into bite-sized pieces. Trim the ends of the Brussels sprouts and cut them in half.
- 5
Roast the Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, toss the chopped carrots, parsnips, and Brussels sprouts with olive oil, salt, and black pepper. Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.