Homemade Duck Confit Recipe
Cassoulet Style Glazed Cannellini White Beans Garlic Sausage Garlic Confit Root Vegetables Chicken Jus.
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Ingredients
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Duck Confit
Cannellini Beans
Method
Duck Confit Preparation
- 1
Season the Duck
In a bowl, mix salt, black peppercorns, and thyme. Rub this mixture all over the duck legs and place them in a dish. Cover and refrigerate for at least 12 hours or overnight.
- 2
Prepare Duck for Cooking
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 and garlic cloves. Ensure the duck legs are fully submerged in the fat. Cook gently for 2 to 3 hours until the meat is tender and the skin is crispy. Remove the duck legs and set aside. Strain the fat and reserve for storage.
Cannellini Beans Preparation
- 4
Soak the Beans
If using dry cannellini beans, soak them in water overnight. Drain before using. If using canned beans, rinse and set aside.
- 5
Cook the Sausage and Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Add the garlic sausage, cook until browned.
- 6
Combine Ingredients
Add the soaked (or canned) cannellini beans, chicken broth, bay leaves, salt, and black pepper to the skillet. Bring to a simmer and cook for 20 minutes until the flavors meld together.
- 7
Finish with Duck
Nestle the cooked duck legs into the bean mixture and cook for an additional 10 minutes until heated through. Remove bay leaves before serving.