Confit Barbary Duck Leg Recipe

Cure

Pat duck legs dry. Rub each leg with kosher salt and the freshly ground black pepper. Place legs in a single layer in a shallow dish, scatter smashed garlic, thyme sprigs and bay leaves over and under the legs. Cover and refrigerate for 8–12 hours (overnight) to cure lightly.

Rinse & Dry

After curing, remove duck legs from refrigerator. Rinse off excess salt under cold water and pat very dry with paper towels. Allow to sit at room temperature for 20 minutes while you preheat the oven.

Confit

Preheat oven to 275°F (135°C). Place the duck legs in a single layer in an ovenproof pan just large enough to hold them. Pour the melted duck fat over the legs so they are fully submerged; tuck the garlic, thyme and bay leaves into the fat around the legs. Cover the pan tightly with foil or a lid and place in the oven. Cook low and slow for 2.5–3 hours, until the meat is tender and pulls away from the bone easily.

Cool & Store

Remove pan from oven and let the legs cool in the fat to room temperature (about 30–45 minutes). You may refrigerate the legs in the fat if making ahead. For serving, remove legs from fat and drain off excess fat; reserve fat for other uses.

Prepare bacon

Preheat oven to 375°F (190°C). In a skillet over medium heat, render the diced smoked bacon until fat is released and pieces are golden but not crisp, about 6–8 minutes. Remove with a slotted spoon and set aside, reserving bacon fat in the pan.

Assemble

Butter a 9x13-inch (or similar) baking dish. Layer one-third of the sliced potatoes in the dish, season lightly with salt, pepper and a pinch of nutmeg. Sprinkle one-third of the rendered bacon and one-third of the grated cheddar. Repeat two more times to end with a cheese layer. Whisk together heavy cream and whole milk, then pour evenly over the assembled potatoes. Dot the top with small pieces of unsalted butter.

Bake

Cover the dish tightly with foil and bake for 35 minutes. Remove foil and continue baking for another 20–25 minutes until potatoes are tender and top is golden and bubbling. If top browns too slowly, place under a broiler for 1–2 minutes watching carefully. Remove from oven and sprinkle chopped chives over the top. Let rest 10 minutes before serving to set.

Sauté aromatics

In a small saucepan over medium heat, melt the unsalted butter. Add the finely minced shallot and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Deglaze & Reduce

Add the sliced kumquats to the pan and cook 1–2 minutes to warm. Pour in the orange juice and Cointreau, increase heat slightly and reduce by half, about 3–5 minutes, gently scraping any browned bits from the pan.

Finish jus

Add the chicken or duck stock, vinegar, honey and thyme leaves. Simmer gently until slightly thickened and reduced to a saucy consistency, about 6–8 minutes. Season with salt and pepper to taste. If you prefer a smooth jus, strain into a clean saucepan, pressing on kumquats to extract flavor, and return to low heat to keep warm.

Crisp confit legs

When ready to serve, preheat a skillet over medium-high heat and add 1 teaspoon olive oil. Pat the confit duck legs dry. Sear skin-side down until the skin is crisp and deep golden, about 3–5 minutes. Flip briefly to warm the underside, about 30 seconds. If you prefer extra crispness, place under a hot broiler skin-side up for 1–2 minutes.

Warm the jus and potatoes

Reheat the potato bake if needed in a 350°F (175°C) oven for 10–12 minutes. Keep the kumquat-Cointreau jus warm on the stovetop.

Serve

Place a generous wedge of the smoked bacon, cheddar & potato bake on each plate. Set a crisped confit Barbary duck leg atop or alongside the potato. Spoon 2–3 tablespoons of the Cointreau & kumquat jus around and over the duck. Garnish with microgreens or chopped parsley. Serve immediately.