Classic Duck Confit

Name: Classic Duck Confit
Prep time: 20 min
Cook time: 120 min
Total time: 860 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces duck legs (with skin); 2 tablespoons coarse salt (for curing); 1 teaspoon black pepper (freshly ground); 4 cloves garlic (smashed); 4 sprigs thyme; 2 bay leaves; 4 cups duck fat (or more as needed)

860 min 4 servings Medium

All Recipes

Classic Duck Confit

Indulge in the rich, tender flavour of classic Duck Confit, a traditional French dish perfect for a special occasion.

Prep

20 min

Cook

120 min

Total

860 min

Servings

Difficulty

Medium

Duck Confit, or 'cuisses de canard confites', is a beloved French dish known for its rich flavours and tender meat. The process of confit involves cooking the duck legs slowly in their own fat, which results in a sumptuous and deeply satisfying meal. This method of preservation dates back centuries and remains popular due to its ability to enhance the taste and texture of the duck. Whether you're preparing a special dinner or simply craving something luxurious, Duck Confit is sure to impress.

Ingredients

Servings

Duck Legs and Marinade

For Cooking

Instructions

Prepare the Duck Legs

Rub the duck legs with coarse salt, black pepper, garlic, thyme, and bay leaves. Place them in a dish, cover, and refrigerate for 24 hours.

Pro tip: Ensure the duck legs are evenly covered with the salt mixture for proper curing.

Rinse and Dry the Duck Legs

After 24 hours, rinse the duck legs thoroughly under cold water to remove the salt. Pat them dry with paper towels.

Pro tip: Drying the duck legs well will help achieve crispy skin later on.

Melt the Duck Fat

In a large ovenproof saucepan, melt the duck fat over low heat.

Pro tip: Use enough duck fat to fully submerge the legs for even cooking.

Slow Cook the Duck

Preheat your oven to 225°F (110°C). Submerge the duck legs in the melted fat and cook for 2 hours until the meat is tender and easily pulls away from the bone.

Pro tip: Keep the fat at a gentle simmer; it should not boil.

Store the Confit

Remove the duck legs from the fat. Allow them to cool slightly before storing them in a container, submerged in the fat. Refrigerate until needed.

Pro tip: The duck can be stored in the refrigerator for up to one month.

Crisp the Skin Before Serving

Before serving, preheat the broiler. Place the duck legs skin-side-up on a baking sheet and broil for 3-4 minutes until the skin is crispy and golden.

Pro tip: Watch closely to avoid burning the skin.

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Tips & Tricks

<ul><li>Use good quality duck legs for best flavour.</li><li>Allow ample time for marinating and slow cooking.</li><li>Leftover duck fat can be reused for roasting potatoes.</li><li>Ensure the duck skin is crispy by broiling it before serving.</li></ul>

Serving Suggestions

Duck Confit pairs beautifully with roasted potatoes or a light salad, making it a versatile dish for any occasion. For a delightful meal, serve it alongside a glass of red wine or a crisp white. To store, keep the duck submerged in its fat in an airtight container in the refrigerator for up to a month. Reheat by crisping the skin under the broiler before serving.