Duck Confit
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Duck confit, a cornerstone of French gastronomy, originated in Gascony as a preservation method where duck legs were salt-cured, then slowly poached in their own fat. This ancient technique produces incredibly tender meat with intensely rich flavor and crispy skin when finished. Once a practical solution for preserving meat, confit has become a luxurious delicacy that demonstrates the French culinary principle of transforming humble ingredients through technique into extraordinary dishes.
Time & Quantities
Method & Ingredients
Required Equipment: Large baking dish, plastic wrap, large heavy pot, slotted spoon, rack for crisping, storage container
Cooking Method: Slow Cooking, Stovetop - Sauteing
Ingredients
- 4 duck legs
- 3 tbsp kosher salt
- 1 tbsp black pepper
- 4 garlic cloves (minced)
- 2 bay leaves (crumbled)
- 2 tbsp fresh thyme leaves
- 4-6 cups duck fat
- 2 tbsp olive oil
Instructions
- Mix salt, pepper, garlic, bay leaves, and thyme in a small bowl.
- Place duck legs in a single layer in a baking dish. Rub herb mixture all over the duck legs, covering all surfaces.
- Cover with plastic wrap and refrigerate for 24-48 hours - patience is the secret ingredient!
- Preheat oven to 225°F (110°C).
- Rinse duck legs thoroughly under cold water to remove salt mixture. Pat completely dry.
- Place legs in a heavy pot and cover completely with duck fat.
- Bring to a very gentle simmer on the stovetop.
- Transfer to oven and cook uncovered for
- 5-3 hours, until meat is extremely tender and nearly falling off the bone.
- Carefully remove legs with a slotted spoon and place on a rack to cool slightly.
- At this point, you can either proceed to crisping or store for later use.
- To serve immediately, heat 2 tbsp olive oil in a skillet over medium-high heat.
- Place duck legs skin side down and cook until skin is crispy and golden, about 3-4 minutes.
- Serve hot, savoring that crispy-on-the-outside, melt-in-your-mouth texture!
Storage & Make-Ahead
Storage Advice: Once cooled, store duck legs completely submerged in fat in refrigerator for up to 1 month.
Make-Ahead & Freezing Tips: Excellent for make-ahead. Store covered in fat. Can be frozen for up to 3 months.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 680
- Protein: 38g
- Fat: 58g (Saturated: 18g)
- Carbohydrates: 1g (Fiber: 0g, Sugar: 0g)
- Vitamin A: 10% DV
- Vitamin C: 2% DV
- Calcium: 2% DV
- Iron: 30% DV
Allergen Information: No common allergens
Dietary Information: Contains animal products; not suitable for vegans or vegetarians
Serving & Variations
Serving Suggestions: How to Plate the Dish: Place each duck leg on a warmed plate with a small bed of accompaniments beneath. Let the confit be the star with minimal garnish. Best Side Dishes: Lentils cooked with bacon and vegetables, frisée salad with bacon and poached egg, or duck fat roasted potatoes.
Wine or Drink Pairing: A medium-bodied red from Southwest France like Madiran or Cahors. Try Château Montus Madiran or a Spanish Tempranillo like Rioja Reserva.
Possible Recipe Variations: Add orange zest to cure for citrus notes. Serve with cherry or blackberry sauce. Use for duck rillettes by shredding the meat and mixing with some of the fat.
Additional Notes: Duck fat can be strained and reused multiple times for future confits or for roasting potatoes.
I’ve been wanting to try making duck confit at home. This recipe looks interesting but seems time intensive. Worth the effort?
I would say yes?! You made it right? No pain, no gain, works for cooking too! 😊
Really enjoyed making this duck confit! Yes, it takes time but most of it is hands off. The meat was so tender and flavorful. Great with a simple salad to balance the richness.