Duck Confit Recipe
Served with arugula and pickled onions
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Ingredients
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Duck Confit
Pickled Onions
Arugula Salad
Method
Duck Confit Preparation
- 1
Brining the Duck
In a large bowl, combine the kosher salt, black peppercorns, thyme, and garlic. Rub this mixture all over the duck legs. Cover and refrigerate for at least 24 hours, preferably 48 hours.
- 2
Cooking the Duck
Preheat your oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt, then pat dry with paper towels. In a large oven-safe pot or Dutch oven, melt the duck fat over low heat. Submerge the duck legs in the melted fat, ensuring they are fully covered. Cook in the oven for 2.5 to 3 hours until the meat is tender and can be easily pulled from the bone.
- 3
Storing the Duck
Once cooked, let the duck cool in the fat. You can store the duck confit in the refrigerator submerged in the fat for up to a month.
Pickled Onions Preparation
- 4
- 5
Making the Pickling Liquid
In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt have dissolved.
- 6
Pickling the Onions
Pour the hot pickling liquid over the sliced onions in the jar. Let the onions sit at room temperature for at least 30 minutes before using. They can be stored in the refrigerator for up to two weeks.
Arugula Salad Preparation
- 7
Preparing the Salad
In a large bowl, combine the arugula, olive oil, lemon juice, salt, and pepper. Toss gently to coat the arugula evenly.
