Duck Confit
Tender duck legs slowly braised in their own fat until the meat falls from the bone, a classic French bistro dish. Serve with crispy potatoes and a simple salad for an elegant dinner.
- Total time
- 480 min
- Servings
- 4
- Calories
- 725
- Protein
- 52g
Ingredients
- 4 whole duck legs
- 1.5 tablespoons kosher salt
- 4 whole fresh thyme sprigs
- 2 whole bay leaves
- 1 teaspoon black peppercorns
- 6 whole garlic cloves, smashed
- 3 cups duck fat
Instructions
- 1
Pat duck legs dry with paper towels. Combine salt, thyme, bay leaves, peppercorns, and garlic in a small bowl.
- 2
Rub the cure mixture evenly over all sides of the duck legs. Place in a dish, cover, and refrigerate for 12 to 24 hours.
- 3
Remove duck from refrigerator and rinse off the cure under cold running water. Pat dry thoroughly.
- 4
Preheat oven to 275°F (135°C). Heat duck fat in a large heavy-bottomed pot or Dutch oven over medium heat until it reaches 190°F (88°C).
- 5
Gently place cured duck legs into the warm fat, skin-side up. Ensure they are completely submerged; add more duck fat if needed.
- 6
Transfer pot to preheated oven and cook, uncovered, for 4 to 5 hours. Duck is done when the meat is very tender and pulls easily from the bone.
- 7
Remove pot from oven and let cool for 15 minutes. Using a slotted spoon, transfer duck legs to a serving platter.
- 8
Strain the cooking fat through a fine-mesh sieve into a clean container. Skim any impurities from the surface and discard.
- 9
To serve warm, gently reheat duck legs in 325°F (163°C) oven for 20 minutes. Crisp skin by placing under broiler for 2 to 3 minutes.
- 10
For storage, arrange cooled duck legs in a clean jar, pour strained fat over them to cover completely, and refrigerate for up to 2 months.
Tools you’ll need
- Dutch oven or heavy-bottomed pot
- meat thermometer
- fine-mesh sieve
- slotted spoon
- paper towels
- shallow baking dish
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