Duck Confit is a classic French dish made by slowly cooking duck legs in their own fat until tender and flavorful. The result is rich, succulent meat with crispy skin, perfect for serving on its own or as part of a variety of dishes.
Ingredients
• 4 duck legs (with thighs)
• 4 cups duck fat (or enough to fully submerge the duck legs)
• 4 cloves garlic, minced
• 2 teaspoons kosher salt (or to taste)
• 1 teaspoon black pepper
• 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
• 1 teaspoon dried rosemary (or a few sprigs of fresh rosemary)
• 1 bay leaf
• Optional: 1/4 teaspoon red pepper flakes (for a bit of heat)
Instructions
1. Prepare the duck legs: Pat the duck legs dry with paper towels. In a small bowl, mix together the minced garlic, kosher salt, black pepper, thyme, rosemary, bay leaf, and red pepper flakes (if using). Rub this mixture all over the duck legs, making sure to get into any crevices.
2. Marinate: Place the seasoned duck legs in a dish, cover, and refrigerate for at least 12 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat oven: Preheat your oven to 225°F (107°C).
4. Cook the duck: In a large, oven-safe pot or Dutch oven, melt the duck fat over low heat. Once melted, add the marinated duck legs, skin side up, making sure they are completely submerged in the fat.
5. Slow cook: Cover the pot with a lid or foil and transfer it to the preheated oven. Cook for about 2 to 3 hours, or until the duck is tender and the meat easily comes away from the bone.
6. Cool and store: Once cooked, remove the pot from the oven and let the duck cool in the fat. If you’re not serving immediately, you can store the duck confit in the refrigerator, submerged in the fat, for up to a month.
7. Crisp the skin: To serve, remove the duck legs from the fat and pat them dry with paper towels. In a skillet over medium-high heat, add a small amount of duck fat (or oil) and sear the duck legs skin-side down until the skin is crispy and golden brown, about 5-7 minutes.
8. Serve: Duck confit can be served on its own, alongside vegetables, or used in salads, pasta, or sandwiches. Enjoy this rich and flavorful dish!
Duck confit is a versatile dish that can be paired with various sides, such as roasted potatoes, green beans, or a fresh salad. Enjoy the deep flavors and tender meat of this classic French preparation!
Aprile's Kitchen 