Duck Confit
Indulge in the luxurious flavors of Duck Confit, a French culinary masterpiece that combines tender, melt-in-your-mouth duck legs with irresistibly crispy skin. This recipe takes you through the traditional slow-cooking process, where duck legs are marinated in aromatic coarse sea salt, garlic, and fresh thyme before being gently simmered in luscious duck fat. The result? Deeply flavorful, fall-off-the-bone meat enveloped in golden, crackling skin. Perfectly suited for dinner parties or indulgent weeknight meals, Duck Confit pairs beautifully with roasted vegetables or a crisp green salad. Elevate your home cooking with this classic confit technique that will transport your taste buds straight to the heart of France.
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Recipe Information
Ingredients
- 4 Duck legs
- 4 cups Duck fat
- 3 tablespoons Coarse sea salt
- 8 cloves Garlic
- 8 sprigs Fresh thyme
- 1 tablespoon Black peppercorns
- 4 Bay leaves
Instructions
Prepare the duck legs by rinsing them under cold water and patting dry with paper towels.
In a bowl, mix the coarse sea salt, crushed garlic cloves, fresh thyme, black peppercorns, and crumbled bay leaves.
Rub the salt mixture over the duck legs thoroughly, ensuring they are well-coated. Place in a dish, cover tightly with plastic wrap, and refrigerate for at least 24 hours to marinate.
Preheat the oven to 225°F (107°C).
Rinse the salt mixture off the duck legs under cold water, then pat them dry completely with paper towels.
In a large ovenproof pot, melt the duck fat over low heat. Once melted, add the duck legs to the pot, ensuring they are fully submerged in the fat.
Cover the pot and transfer it to the preheated oven. Cook for 3 to 4 hours or until the duck meat is tender and easily pulls away from the bone.
Remove the pot from the oven and let the duck legs cool slightly in the fat.
To serve, gently lift the duck legs from the fat, allowing excess to drip off. Place in an oven-safe pan, skin side up.
Increase the oven temperature to 400°F (204°C). Transfer the duck legs to the oven for about 20 minutes or until the skin is crispy and golden brown.
Serve the duck confit immediately, pairing with a side of roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
9766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1060.8 g | 1360% | |
| Saturated Fat | 353.2 g | 1766% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 17722 mg | 771% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 0.4 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
