Spiced Duck Confit Recipe

Cure the duck

In a bowl combine kosher salt, sugar and cracked black pepper. Rub the mixture all over the duck legs, including under the skin where possible. Add smashed garlic, thyme sprigs and bay leaves on and around the legs. Cover and refrigerate for 12–18 hours (overnight) to cure.

Rinse and dry

After curing, remove duck legs from the cure, discard aromatics, and rinse each leg under cold water to remove excess salt. Pat thoroughly dry with paper towels. Let sit 30 minutes at room temperature to let surface dry for better browning later.

Slow-cook in fat

Preheat oven to 275°F (135°C). Place duck legs in an ovenproof dish snugly in a single layer. Melt duck fat if solid and pour over the legs until they are mostly submerged (use ~1 to 1.5 cups). Cover with foil and bake 2.5 to 3 hours, until meat is very tender and pulls easily from the bone.

Cool and store (if not serving immediately)

Remove dish from oven and let cool in the fat. For make-ahead, transfer legs in fat to a container and refrigerate; the fat will solidify and preserve the meat for several days.

Crisp before serving

When ready to serve, remove legs from fat, wipe excess fat, and place skin-side up on a sheet pan. Roast or broil at 450°F (230°C) for 8–12 minutes until skin is crisp and golden. Alternatively, pan-sear skin-side down in a dry cast-iron skillet over medium-high heat for 4–6 minutes to render and crisp the skin, then briefly flip to finish.

Prepare aromatics

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced shallot, diced carrot and celery and sweat, stirring, until softened and translucent (about 4–5 minutes) but not browned.

Cook lentils

Add the rinsed lentils, thyme leaves and bay leaf to the pan and stir to coat. Add stock and bring to a gentle simmer. Reduce heat to low and cook uncovered until lentils are tender but retain shape, about 20–25 minutes. Check and stir occasionally; add a splash more stock or water if they begin to dry out.

Finish lentils

When lentils are cooked, remove bay leaf and discard. Stir in balsamic vinegar and 1 teaspoon butter. Season with salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper). Keep warm until plating.

Reduce banyuls

In a small saucepan, sweat the minced shallot in 1 tablespoon butter over medium heat until softened and fragrant, about 2–3 minutes. Add the Banyuls wine and bring to a vigorous simmer. Reduce by half, about 8–12 minutes, until syrupy.

Add stock and finish

Add the veal or beef stock to the reduced Banyuls and simmer until slightly reduced and glossy, about 6–8 minutes. If the sauce is too sharp, stir in 1/2 teaspoon honey. Season with salt and pepper. Off the heat, whisk in the chilled butter cubes a little at a time to mount the sauce and give it a silky texture. Keep warm.

Prepare foie gras

If using seared foie gras slices: pat foie gras dry and season lightly with salt and pepper. Heat a dry nonstick or cast-iron skillet until very hot. Sear foie gras slices 20–30 seconds per side until deeply caramelized but still soft inside. Remove and drain on paper towel. If using torchon, slice and bring to just below room temperature before serving.

Plate

Spoon a warm bed of lentils onto each plate. Place a duck leg confit partially over the lentils (slice leg if desired). Top or accompany with a slice of seared foie gras. Spoon Banyuls jus around and over the duck sparingly (about 1–2 tbs per plate). Garnish with microgreens or chopped parsley and a light dusting of lemon zest if using.

Serve

Serve immediately while duck skin is crisp and foie gras is warm. Offer extra jus at the table.