Duck Confit Recipe

Cure the legs

Pat duck legs dry with paper towels. In a small bowl combine kosher salt, garlic, crushed pepper. Rub the salt mixture evenly over the meat side of each leg (do not overly salt the skin). Place the legs in a single layer in a non-reactive dish, tuck thyme sprigs and bay leaves between legs. Cover and refrigerate 12–24 hours to cure.

Rinse and dry

Remove legs from refrigerator, rinse thoroughly under cold water to remove excess cure. Pat completely dry with paper towels. Let sit at room temperature 30 minutes before cooking.

Prepare fat and submerge

Preheat oven to 225°F (110°C). In an ovenproof baking dish or deep roasting pan large enough to hold the legs in a single layer, melt duck fat (and neutral oil if needed to thin) over low heat until fluid. Arrange duck legs skin-side down first, then skin-side up so the skin is covered by fat by about 1/4 inch. Leg pieces should be fully submerged or nearly so; add more warm fat if necessary.

Slow cook

Cover dish tightly with foil or lid and place in the preheated oven. Slow-cook the legs until the meat is tender and pulls easily from the bone, about 2.5–3 hours. The internal temperature will be around 175–185°F and the skin should be soft when done.

Cool and store (or crisp immediately)

Remove legs from fat and let drain on a rack. For immediate service, preheat a skillet over medium-high heat. Place legs skin-side down without additional fat to render and crisp the skin, about 4–6 minutes, then turn and heat 1–2 minutes more. For make-ahead storage: cool legs in fat to room temperature, then refrigerate submerged in fat up to 5 days.

Sweat shallot and reduce wine: In a small saucepan over medium heat, add 1 tsp butter (from the reserved butter) or a little oil and gently sweat the minced shallot until soft and translucent, 2–3 minutes. Add the red wine and simmer until reduced by half, about 4–6 minutes.

Add dried fruit and demi-glace: Add dried cherries and figs, brown sugar, red wine vinegar and the demi-glace. Add thyme sprigs. Bring to a gentle simmer and cook 8–10 minutes so the fruit plumps and flavors meld.

Finish and strain: Remove thyme sprigs. If you prefer a smooth sauce, strain the sauce through a fine-mesh sieve, pressing the fruit to extract flavor; reserve solids if you want a chunkier sauce. Return sauce to low heat and whisk in the cold cubed butter a few pieces at a time to finish and slightly thicken. Season with salt and pepper to taste.

Bring liquids to a boil: In a medium saucepan bring water, milk and salt to a gentle boil over medium-high heat.

Whisk in polenta: Slowly whisk in the polenta in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 25–30 minutes for coarse polenta. If it becomes too thick, stir in a splash of water or milk.

Finish with butter and cheese: Remove from heat and whisk in butter and grated Grana Padano until smooth. Season with pepper and adjust salt if needed. Keep warm while plating; polenta will firm as it cools—if making ahead, reheat with a little milk.

Make dressing and toss: In a small bowl whisk together lemon juice, olive oil, sea salt and black pepper. Toss the baby arugula with the dressing just before plating so leaves remain crisp. Top with shaved Grana Padano.

Plate polenta: Spoon or scoop a bed of warm Grana Padano polenta onto each plate (about 1/2 to 3/4 cup per serving).

Place duck: Place one crispy confit duck leg on each portion of polenta, skin-side up so it remains crisp.

Sauce and salad: Spoon 2–3 tablespoons of the warmed dried fruit demi-glace beside or lightly over the duck (avoid soaking the skin). Arrange a small handful (about 1 cup) of dressed arugula next to the polenta for brightness.

Garnish: Finish with a sprinkle of chopped parsley and a light dusting or shavings of Grana Padano. Add a little lemon zest if desired for brightness.

Serve: Serve immediately while duck skin is crisp and polenta is warm.