Low Sodium Duck Confit
Indulge in the rich, melt-in-your-mouth flavors of **Low Sodium Duck Confit**, a healthier twist on the classic French delicacy. This recipe features tender, slow-cooked duck legs infused with fragrant garlic, fresh thyme, rosemary, and a hint of lemon zest, creating a perfectly balanced blend of savory and citrusy notes. By skipping the traditional heavy use of salt, this low-sodium version retains all the decadent flavors without compromising on health-conscious choices. The magic happens as the duck legs gently cook for hours in luscious duck fat, achieving an ultra-tender texture while the finishing sear results in irresistibly crispy, golden skin. Ideal for an elegant dinner, this dish serves four and pairs beautifully with a simple arugula salad or a side of roasted vegetables. Perfect for those looking for a gourmet, heart-healthier meal, this recipe is a must-try for confit enthusiasts and newcomers alike.
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Recipe Information
Ingredients
- 4 Duck legs
- 8 Garlic cloves
- 6 sprigs Fresh thyme
- 4 sprigs Fresh rosemary
- 4 cups Duck fat
- 1 teaspoon Black peppercorns
- 2 Bay leaves
- 1 teaspoon Lemon zest
Instructions
1. Preheat your oven to 225°F (110°C).
2. Pat the duck legs dry with paper towels. This helps to create a crispy texture in the final product.
3. Gently crush the garlic cloves with the side of a chef's knife to release their oils.
4. In a small bowl, mix together the crushed garlic, black peppercorns, lemon zest, thyme, rosemary, and bay leaves.
5. Rub the duck legs with the herb and spice mixture, ensuring each leg is evenly coated.
6. Arrange the duck legs in a single layer in an ovenproof dish. They should fit snugly without overlapping.
7. Pour the duck fat over the duck legs, making sure they are completely submerged in the fat.
8. Cover the dish with aluminum foil and place it in the oven.
9. Cook the duck legs in the oven for 3 to 4 hours, until the meat is tender and easily pulls away from the bone.
10. Once cooked, carefully remove the dish from the oven. Allow it to cool slightly.
11. To serve, preheat a skillet over medium heat. Remove the duck legs from the fat and place them in the hot skillet, skin side down.
12. Crisp the skin for about 3-5 minutes, or until it is golden brown and crunchy.
13. Serve the duck confit hot, garnished with a fresh thyme sprig for an added touch of flavor.
Nutrition Facts
Calories |
9756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1060.4 g | 1359% | |
| Saturated Fat | 353.1 g | 1766% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 0.2 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 994 mg | 21% | |
*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.
