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Duck Confit
Created by: Howcan Team
Ingredients
- 4 duck legs
- 4 cups of duck fat
- 4 cloves of garlic, crushed
- 4 sprigs of thyme
- 2 bay leaves
- 1 tablespoon of black peppercorns
- 1 tablespoon of kosher salt
Instructions
- Season the duck legs with 1 tablespoon of kosher salt, cover and refrigerate for 24 hours.
- Rinse the salt off the duck legs and pat dry with paper towels.
- Place the duck legs in a deep baking dish and add 4 cloves of crushed garlic, 4 sprigs of thyme, 2 bay leaves, and 1 tablespoon of black peppercorns.
- Heat 4 cups of duck fat in a saucepan until melted, then pour over the duck legs, ensuring they are completely submerged.
- Cover the baking dish with foil and place in a preheated oven at 200°C (390°F) for 3-4 hours, until the duck is tender and the meat pulls away from the bone.
- Remove the duck legs from the fat and place in a separate dish. Strain the fat and pour it over the duck legs to cover. Allow to cool to room temperature, then refrigerate for at least 24 hours before using.
- To serve, reheat the duck legs in a 180°C (350°F) oven for 15-20 minutes until the skin is crispy. Enjoy!
Duck Confit is a classic French dish with a rich history dating back to the 14th century. Originating in the Gascony region, it was a method of preserving duck meat by slow-cooking it in its own fat. This traditional technique was perfected by Gascony chefs, resulting in tender, flavorful duck with a crispy skin. Today, renowned restaurants like Au Pied de Cochon in Paris and Le Périgord in New York City serve exceptional Duck Confit. The key to a perfect Duck Confit lies in the quality of the duck, the slow cooking process, and the aromatic blend of herbs and spices. For a twist, some chefs use alternative fats like goose or pork lard for a unique flavor profile.
260 min
4
650 calories
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