Duck Quarter Confit
Indulge in the rich, melt-in-your-mouth flavors of traditional *Duck Quarter Confit*, a classic French dish that’s as luxurious as it is satisfying. This slow-cooked masterpiece transforms tender duck quarters into a savory delicacy, infused with garlic, thyme, and subtle spice from crushed black peppercorns. Gently cured overnight for maximum flavor, the duck is then submerged in silky duck fat and cooked low and slow to achieve irresistibly tender meat that falls off the bone. Crisp the golden skin in a skillet for that perfect finishing touch, and serve alongside roasted potatoes or a vibrant salad for an elegantly rustic meal. Perfect for special occasions or gourmet dining at home, this recipe is a true celebration of slow-cooking at its finest.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Duck quarters (legs and thighs attached)
- 2 tablespoons Salt
- 6 pieces Garlic cloves
- 6 pieces Fresh thyme sprigs
- 3 pieces Bay leaves
- 1 teaspoon Black peppercorns, crushed
- 4 cups Duck fat (or a mix of duck fat and oil if unavailable)
Instructions
Clean the duck quarters thoroughly and pat them dry with paper towels.
In a small bowl, mix the salt and crushed black peppercorns.
Rub the duck quarters generously with the salt-pepper mixture, ensuring all sides are coated.
Place the duck quarters in a shallow dish (skin-side down), and scatter the garlic cloves, thyme sprigs, and bay leaves evenly around and on top of the duck.
Cover the dish with plastic wrap and refrigerate for 24 hours to allow the duck to cure.
Remove the duck quarters from the refrigerator and rinse off the excess salt with cold water. Pat them dry with paper towels.
In a deep ovenproof pot or Dutch oven, melt the duck fat over low heat.
Place the duck quarters into the melted fat, making sure they are fully submerged. If necessary, add a bit more fat or oil to cover them completely.
Preheat your oven to 225°F (110°C).
Cover the pot with a lid or foil and place it in the oven. Cook the duck slowly for about 4 hours, or until the meat is extremely tender and can be easily pulled away from the bone.
Carefully remove the duck from the pot and allow it to cool slightly. At this point, the duck can be served immediately, or you can store it in the fat for up to a week in the refrigerator.
To crisp up the skin before serving, heat a skillet over medium-high heat. Place the duck quarters skin-side down and sear for 3-5 minutes until the skin turns golden and crispy.
Serve hot with your choice of side dishes, such as roasted potatoes or a fresh salad.
Nutrition Facts
Calories |
9743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1058.9 g | 1358% | |
| Saturated Fat | 348.5 g | 1742% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 14465 mg | 629% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.0 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1026 mg | 22% | |
*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.
