Duck Leg Confit
Duck leg confit is a classic French dish featuring duck legs slow-cooked in their own fat, infused with aromatic herbs for a rich and tender flavor. This traditional recipe promises an indulgent dining experience reminiscent of Parisian luxury.
Ingredients
Main Ingredients:
- 4 duck legs
- Coarse sea salt
- 600-800 g duck fat or olive oil as a substitute
Herbs and Seasonings:
- Fresh thyme
- 4-6 bay leaves
- Black peppercorns
- Dried juniper berries optional
- Garlic cloves
Instructions
Prepping the Duck Legs:
- Season the duck legs generously with coarse sea salt.
- Rub the duck legs with fresh thyme, bay leaves, black peppercorns, and garlic cloves.
- Place the seasoned duck legs in a covered dish and let them cure in the refrigerator for 12 to 24 hours.
Cooking the Duck Legs:
- Preheat your oven to 210°F (100°C).
- Rinse off the excess salt from the cured duck legs and pat them dry with a paper towel.
- Submerge the duck legs completely in duck fat in an oven-safe dish.
- Cover the dish with a paper lid or aluminum foil to trap the heat.
- Cook the duck legs in the oven for about 8 hours at 210°F (100°C).
- After cooking, transfer the duck legs to a baking sheet.
- Crisp the skin under a broiler or in a hot oven for a few minutes until golden and crispy.
Serving the Duck Confit:
- Serve with complementary side dishes like crispy potatoes, garlic green beans, or a fresh leafy salad.
Notes
- Storage: Store leftover duck confit in an airtight container submerged in duck fat. Refrigerate for up to a week or freeze for longer storage.
- Reheating: Reheat in a 300°F oven for about 20 minutes, covered with foil, to retain moisture. Crisp the skin under a broiler if desired.