The Perfect Recipe for Duck Confit

This recipe will guide you through making the most delicious and tender duck confit. Duck legs are salt-cured and slowly cooked in duck fat until they become incredibly flavorful and fall-off-the-bone tender. The result is a rich and savory dish that will impress your guests. Follow these easy steps to create a gourmet restaurant-style duck confit at home.

Ingredients

• 4 duck legs
• 1/4 cup kosher salt
• 1 teaspoon black pepper
• 4 cloves garlic, crushed
• 4 sprigs fresh thyme
• 2 cups rendered duck fat

Directions

1. Sprinkle the duck legs with kosher salt, black pepper, crushed garlic, and fresh thyme. Place the seasoned duck legs in a container and refrigerate for 24 hours.
2. Preheat the oven to 275°F (135°C).
3. Rinse the duck legs under cold water to remove excess salt. Pat them dry with paper towels.
4. In a large oven-safe pan, heat the duck fat over medium heat until melted. Add the duck legs, skin-side down, and cook for 3-4 minutes until the skin is golden brown and crispy.
5. Flip the duck legs and cook for another 3-4 minutes on the other side.
6. Carefully transfer the pan with the duck legs to the preheated oven. Cook for 2-3 hours until the meat is tender and easily pulls away from the bone.
7. Once cooked, remove the pan from the oven and let it cool slightly. Transfer the duck legs to a plate or baking dish, making sure they are fully submerged in the rendered fat. Allow them to cool completely.
8. Once cooled, cover the plate or dish with plastic wrap and refrigerate for at least 24 hours, or up to 1 week. This will allow the flavors to develop and the meat to become even more tender.
9. When ready to serve, preheat the oven to 375°F (190°C).
10. Remove the duck legs from the fat and place them in a baking dish. Bake for 20-25 minutes until the skin is crispy and the meat is heated through.
11. Serve the duck confit hot with your favorite side dishes or on a bed of greens for a gourmet salad.

Interesting Facts