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Duck Confit
Experience the rich and indulgent flavors of traditional French cuisine with this simple, step-by-step Duck Confit recipe. Perfect for any dinner occasion.
Course
dinner, poultry
Cuisine
French
Keyword
duck fat, duck legs
Prep Time
1
day
day
Cook Time
4
hours
hours
Total Time
1
day
day
6
hours
hours
Servings
4
Calories
3323
kcal
Author
Corrie
Ingredients
4
duck legs
1
cup
duck fat
4
cloves
garlic
A handful of fresh thyme sprigs
2
tablespoons
coarse sea salt
Instructions
Rub the duck legs with coarse salt, garlic, and thyme. Let them cure in the fridge for 24 hours.
Rinse off the salt and pat the duck legs dry. Preheat your oven to 200°F (93°C).
Place the duck legs in a deep baking dish and cover with the duck fat.
Cook the duck legs in the oven for about 6 hours, until the meat is tender and pulls away from the bone easily.
Let the duck legs cool in the fat, then refrigerate until needed.
To serve, heat a pan over medium-high heat. Add the duck legs, skin side down, and cook until the skin is crispy.
Notes
Make sure to cure the duck legs in salt for at least 24 hours. This not only seasons the meat but also helps to draw out moisture.
Take your time to slowly cook the duck in its own fat. Low and slow is the key to achieving a tender result.
After cooking, let the duck confit cool in the fat. This helps to further tenderize the meat and enhance the flavor.
Duck confit can be stored in its fat in the refrigerator for up to two weeks. The fat helps to preserve the meat.
Before serving, sear the duck skin side down to get it extra crispy.
Nutrition
Calories:
3323
kcal
|
Carbohydrates:
4
g
|
Protein:
185
g
|
Fat:
283
g
|
Saturated Fat:
89
g
|
Polyunsaturated Fat:
40
g
|
Monounsaturated Fat:
140
g
|
Cholesterol:
992
mg
|
Sodium:
14714
mg
|
Potassium:
51
mg
|
Fiber:
0.3
g
|
Sugar:
0.1
g
|
Vitamin A:
1
IU
|
Vitamin C:
14
mg
|
Calcium:
99
mg
|
Iron:
15
mg