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
- 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.
- Preheat the oven to 275°F (135°C).
- Rinse the duck legs under cold water to remove excess salt. Pat them dry with paper towels.
- 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.
- Flip the duck legs and cook for another 3-4 minutes on the other side.
- 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.
- 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.
- 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.
- When ready to serve, preheat the oven to 375°F (190°C).
- 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.
- Serve the duck confit hot with your favorite side dishes or on a bed of greens for a gourmet salad.
