Duck confit
Duck confit is duck legs that, after dry salting, are slowly cooked in duck fat until tender. The skin is separately roasted before serving; long cooking at a low temperature and the final intense heating serve different purposes.
Additional 12 h — marinating
How to make it
Prepared 0 of 6 steps
Salt the legs
Dry the duck legs and rub them with salt and pepper. Place in a covered container with crushed garlic cloves, fresh thyme, and bay leaves. Refrigerate for 12 hours, not at room temperature.
Prepare for cooking
Remove the salt and spices, carefully dry the legs with paper towels. Save the garlic and herbs, discard any excess liquid from the container. Preheat the oven to 120 °C.
Submerge in fat
Melt the duck fat in a narrow ovenproof dish. Arrange the legs snugly and add the garlic and herbs. The fat must cover the meat; choose a dish to suit the quantity rather than spreading the legs over a broad tray.
Cook slowly
Cover the dish and cook in the oven for 2.5 to 3 hours until the meat is very tender, easily separating from the bone. The center should reach at least 74 °C. The fat should not actively boil or darken from overheating.
Dry the surface
Carefully remove the legs with a wide spatula, without tearing the soft skin. Let the fat drain on a rack and remove any clinging branches and bay leaves. Increase the oven temperature to 210 °C.
Make the crispy skin
Transfer the legs skin-side up onto a rack over a baking sheet and roast for 15 to 20 minutes until golden. Serve hot without any accompanying sides. Homemade confit is not meant to be stored at room temperature: refrigerate leftovers and keep in the refrigerator.
Little hint
The fat here serves as a cooking medium, not a portion of sauce to be eaten in its entirety. The cooked duck is not left at room temperature: cool the leftovers and keep refrigerated.
Frequently asked questions
What should I watch out for when cooking?
The fat here serves as a cooking medium, not a portion of sauce to be eaten in its entirety. The cooked duck is not left at room temperature: cool the leftovers and keep refrigerated.
How should I prepare the ingredients?
Dry the duck legs and rub them with salt and pepper. Place in a covered container with crushed garlic cloves, fresh thyme, and bay leaves. Refrigerate for 12 hours, not at room temperature.
