Duck Confit Recipe
with black lentils, smoked sturgeon and root veggies
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Ingredients
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Duck Confit
Method
Duck Confit Preparation
- 1
Prepare the Duck
In a large bowl, mix salt and crushed black peppercorns. Rub the mixture all over the duck legs. Place the duck legs in a single layer in the bowl, cover, and refrigerate for at least 24 hours.
- 2
Rinse and Dry
After marinating, rinse the duck legs under cold water to remove excess salt. Pat them dry with paper towels.
- 3
Cook the Duck
In a large, heavy-bottomed pot, melt the duck fat over low heat. Add the duck legs, garlic cloves, thyme sprigs, and bay leaves. Ensure the duck legs are fully submerged in the fat. Cook gently for about 2 to 3 hours until the meat is tender and falling off the bone.
- 4
Cool and Store
Once cooked, remove the duck legs from the fat and let them cool. Store them in a container, pouring the fat over the legs to keep them preserved.